I adapted the recipe from one in the MACSAC Asparagus to Zucchini cookbook (do you have that book? It’s so good for veggies!).
Salad:
2 cups – any combination of grated beets, carrots, and/or red cabbage
2 cups – any combination of grates celeriac, turnips, kohlrabi,
Jerusalem artichokes, green cabbage and/or winter radish
1.5 cups – chopped kale and/or parsley
1 medium red onion, finely chopped
1 cup sprouts (optional) (I used quinoa instead)
1/2 cup chopped fennel (optional)
- I added buckwheat soba noodles
Dressing:
3 T sesame seeds
.5 cup – tahini (last time I used almond butter)
.25 cup lemon juice (last time I used rice vinegar)
.25 cup sesame oil
.25 cup canola oil
.25 soy sauce, tamari, or shoyu
dash of tabasco sauce or pinch of cayenne
1 teaspoon dried dill weed
