Carrot Tahini Salad Recipes

TANGLED CARROT AND BROCCOLI SPROUT SALAD WITH TAHINI DRESSING

I have daydreams of owning a casual lunch spot with cases full of fresh, tasty salads and light entrees. Big white bowls would be filled with colorful seasonal salads that people could order to go or eat with a friend while enjoying a foamy cappuccino. There would be lots of exposed brick, plants, excellent coffee drinks, and servers who enjoyed being there, and we'd close on Sundays. I really can see every element of the Sprouted Kitchen Cafe in my mind-it's kind of ridiculous-but the first image that always comes to mind is the big bowls of salad. This colorful, crunchy dish, starring orange, red, and purple carrots, is something that would be served in that place. Getting out of the rut of thinking that salads must be made out of greens exclusively, this carrotfocused recipe makes an excellent side to sandwiches. You could make it an entree by doubling the amount of lentils and adding some sturdy greens to fill it out. I have a sprout man at my farmers' market, and I know that some stores carry broccoli sprouts. If they are hard to come by where you are, you could use mache, a very tender green, in its place. Try to find carrots that are on the larger side; they are easier to shave into strips.

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Tangled Carrot and Broccoli Sprout Salad With Tahini Dressing image

Steps:

Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool.
Using a vegetable peeler, peel the carrots. Rest the bottom of one of the peeled carrots on a cutting board. Starting at the skinny tip of the carrot, press firmly down the length of the carrot with the vegetable peeler to create thin shavings. Repeat with the remaining carrots. (If you prefer, you can use a mandoline instead.) Add the shaved carrots to a mixing bowl along with the broccoli sprouts and onion.
To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt, and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette.
Add the dressing to the bowl with the vegetables and toss to coat. Add the lentils and half of the pistachios and toss again. Sprinkle the remaining pistachios on top and serve immediately.

Ingredients

1/3 cup French green (du Puy) lentils, rinsed
3/4 cup water
1 pound assorted orange, red, and purple carrots
2 1/2 cups broccoli sprouts
1/4 red onion, finely diced
1/2 cup toasted pistachios, coarsely chopped
1/4 cup tahini
1 tablespoon extra-virgin olive oil
2 tablespoons agave nectar
3 tablespoons freshly squeezed lemon juice or apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 to 3 tablespoons water, as needed

TAHINI-GLAZED CARROTS

A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.

Provided by Melissa Clark

Categories dinner, easy, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Tahini-Glazed Carrots image

Steps:

Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

Ingredients

1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons silan (date syrup), or maple syrup
1/4 teaspoon ground cayenne
1/4 teaspoon fine sea salt, plus more to taste

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TANGLED CARROT AND BROCCOLI SPROUT SALAD WITH TAHINI DRESSING

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