This is another slaw recipe from Coconut and Quinoa's gorgeous blog that I've been making a lot this summer. I go for nut or seed butter-based dressings more than the mayo-based slaw dressings, and everyone I've fed this to, including the once beet fearing Monster, has liked it. Maybe I'm a weirdo (maybe??), but I even enjoy eating the leftovers for breakfast the next day.
I tend to tweak the dressing amounts from the original recipe...tasting as I go, all depending on the quantity of carrots and beets I use. I always use more than the amounts listed (except for olive oil...that I only use 1 Tbs of), but these are pretty good proportions to keep to.
Beet and Carrot Slaw with Tahini Dressing:
(Coconut and Quinoa)
1 Tb tahini
1.5 Tb cider vinegar
1 Tb olive oil
Small amount of pressed minced garlic
Sea salt to taste
Water to thin
Equal amounts of grated raw beets and raw carrots...for C&Q's recipe she uses 2 small beets to 1 medium carrot, but those must have been some tiny beets to equal 1 medium carrot.
Toasted sesame seeds to garnish
Mix tahini, cider vinegar, garlic, a good pinch of sea salt in a medium sized bowl. Thin with a bit of water.
Today I used about 1.5 medium beets and 4-5 small to medium sized carrots. I didn't use all the carrots pictured above...those were juiced later. :-)
Shred both carrots and beets in a food processor if you have one.
Add them to the dressing and toss to coat.
Toast your sesame seeds (I used about 1 Tb. today) and add to slaw.
Pop it in the fridge for about an hour or two...adjust seasonings as necessary, and eat!
Made this one again, but couldn't bring myself to put ANY fresh garlic in it based on the overdose last time. I managed to put in a sprinkle of the granulated stuff - Soooooo YUMMY! Will definitely make this one often enough to memorize it. Also, made the cashew butter slaw - another huge hit!
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