Carrot Salad With Tahini Dressing | Cook For Your Life

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Carrot Salad With Tahini Dressing

Name: Carrot Salad With Tahini Dressing
Prep time: 20

5 out of 5 stars (based on 3 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Tahini is a wonderful addition to dressings for vegetable salads. It’s made with toasted sesame seeds bringing iron, healthy fats and fiber to the table. This Carrot Salad with Tahini Dressing is a tasty...

¼ cup tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped roasted garlic
3 cups shredded carrots
½ cup raisins
2 tablespoons black sesame seeds
salt and pepper to taste

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Nutrition Facts

Calories

271 cals

Fat

18 g

Saturated Fat

3 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

9 g

Carbohydrates

29 g

Sugar

15 g

Fiber

5 g

Protein

5 g

Sodium

331 mg

Directions

In a large bowl, whisk tahini, olive oil, lemon juice, 2 tablespoons water and roasted garlic to combine. Season with salt and pepper.
Add carrots, raisins and sesame seeds to dressing. Season with salt and pepper and toss until vegetables are coated with dressing.
Refrigerate for about 2 hours before serving.

Chef Tips

If you suffer from tree nut allergies, consider substituting sunflower seed butter for the tahini. Sesame, although not a tree nut, can affect those with tree nut allergies.

Squeeze out the insides of the roasted garlic cloves to chop them. You can roast a whole head of garlic and keep it peeled, or rather squeeze out cloves under oil in the fridge in a clean non-reactive jar or container.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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June 1, 2021

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October 19, 2019

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