1 small head purple cabbage, grated
1 small head romaine lettuce, grated
2 medium carrots, julienned
1/2 cup tahini dressing (recipe below)
1/2 cup raw tahini
1/2 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
- In a blender, puree all the roasted tahini, lemon juice, olive oil, and sea salt together until very smooth. Set aside 1/2 cup of the dressing for your salad, and store the rest in a glass jar in the refrigerator for up to three days.
- Combine the cabbage, lettuce, and carrots in a large bowl, toss with your dressing, and serve immediately.