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Recipe by Leah Barzel

Green Salad with Piquant Tahini Dressing

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Green Salad with Piquant Tahini Dressing
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame - Tree nuts
25 Minutes
Diets
- Low Carb - Vegan - Gluten Free - Vegetarian - Pescatarian

I usually prepare this salad when its time to clear all the bags of greens out of the fridge to make room for new ones. I place all my remaining greens in a large bowl, soak them in water, wash them well, chop them thinly, and serve with a fabulous tahini dressing.

Ingredients

Salad

  • 1/2 head white cabbage

  • 1/2 head lettuce

  • 1/3 cup fresh parsley, coarsely chopped

  • 1/3 cup fresh dill, coarsely chopped

  • 1/2 cup raw almonds, blanched and peeled

Piquant Tahini Dressing

  • 1/2 cup raw tahini (available in most health food stores)

  • 2 tablespoons Haddar Tahini (sesame paste)

  • 4 cloves garlic or 4 cubes Gefen Frozen Garlic

  • 1/3 cup freshly squeezed lemon juice

  • 1/2 teaspoon salt

Directions

Prepare the Salad

1.

Slice the cabbage and lettuce thinly. Add parsley and dill, followed by almonds.

2.

In a food processor, blend all the dressing ingredients together until smooth.

3.

To serve, pour a small amount of dressing directly on top of salad and serve remaining dressing in a seperate bowl.

Tips:

If you dont have blanched almonds, place almonds in a small bowl and pour boiling water over them. Let stand for five minutes and remove peels. 

Notes:

Undressed salad will last in the fridge for up to three days in a sealed container. Dressed salad will last for one day. 

Credits

Photography: Daniel Lailah Styling: Amit Farber

Recipe tags

cabbage fresh greens gluten free green sesame
Green Salad with Piquant Tahini Dressing

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