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V Lauri’s Favorite Winter Salad with Creamy Tahini Dressing
2 cups any combination of grated beets, carrots, and/or red cabbage
2 cups any combination of grated celeriac, turnips, kohlrabi, Jerusalem artichokes, green cabbage,
and/or winter radish
1 1/2 cups chopped kale and/or parsley (I used fresh spinach – lettuce would work too)
1 medium red onion, finely chopped
1 cup sprouts (optional)
1/2 cup chopped fennel (optional)

Toss all ingredients and serve with Creamy Tahini Dressing, below, or your favorite dressing.

Creamy Tahini Dressing

3 Tablespoons sesame seeds
1/2 cup tahini
1/4 cup lemon juice
1/4 cup sesame oil
1/4 cup canola oil
1/4 cup soy sauce, tamari, or shoyu
dash of bottled hot pepper sauce or pinch of cayenne
1 teaspoon dried dill weed
1/4 cup water

Toast sesame seeds in a dry skillet or hot oven several minutes, tossing often. Cool and mix with remaining ingredients. Makes 1 1/2 cups.