Carrot Tahini Salad Recipes
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
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.
GRATED CARROTS WITH TAHINI DRESSING
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 5m
Number Of Ingredients 7
Steps:
- Toss raw grated carrots with a dressing made with tahini, olive oil, lemon juice, cumin, harissa or other hot sauce, chopped fresh parsley and a little water to thin it out.
- Refrigerate until serving.
TAHINI HONEY FARRO SALAD
Provided by Trisha Yearwood
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the farro according to the package instructions. Set aside.
- Whisk the honey, olive oil, tahini, lemon juice, salt and pepper together in a large bowl. Add the farro to the bowl and toss to coat. Sprinkle in the scallions, cilantro and mint and fold in to mix. Serve immediately or chill until ready to serve.
ROASTED CARROT AND TAHINI SOUP
A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
- Roast in the preheated oven until lightly browned and soft, about 25 minutes.
- Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
- Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 28 g, Cholesterol 27.2 mg, Fat 27.7 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 920.9 mg, Sugar 11.9 g
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CARROT SALAD WITH TAHINI DRESSING | COOK FOR YOUR LIFE
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From cookforyourlife.org
4.3/5 (3)Estimated Reading Time 2 minsCategory Salads, SidesCalories 1085 per serving
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- In a large bowl, whisk tahini, olive oil, lemon juice, 2 tablespoons water and roasted garlic to combine. Season with salt and pepper.
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From recipes.timesofindia.com
Reviews 1Category SaladsCuisine MediterraneanTotal Time 35 mins
From recipes.timesofindia.com
Reviews 1Category SaladsCuisine MediterraneanTotal Time 35 mins
- To prepare this delicious salad, wash the chickpeas in running water. Drain them and leave to dry. Wash the carrots and then shred them in a large bowl. Mince garlic and parsley separately and chop the onions too!
- Then, pre-heat the oven at 200 degree Celsius. Take a large bowl and throw in the chickpeas along with virgin olive oil, salt, and all the spices, and mix well. Then, put the bowl in pre-heated oven and cook until the chickpeas turn brown in colour.
- Once brown, remove them from the oven and let them sit aside for cooling. In a pan, mix together garlic, tahini sauce, lemon juice, olive oil, cinnamon, cumin powder, honey, cayenne powder, salt and parsley for the dressing. In case if it is took thick, add water but very carefully.
- For assembling the salad, take a large salad bowl and add the shredded carrots, onions and parsley. Pour the dressing over the carrots and toss well. Put the cooked chickpeas on top and garnish with pine nuts, enjoy!
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CARROT SALAD WITH TAHINI AND CRISPED CHICKPEAS - SMITTEN …
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MEDITERRANEAN CARROT SALAD - WITH YOGURT TAHINI …
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In a large bowl, whisk together the tahini, lemon juice, honey and 2 tablespoons water; season with salt and pepper. Add the onion and let stand 5 minutes. 4. Add the kale, romaine heart, carrots, beets and lentils; toss to combine and then …
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Cuisine American, Middle EasternCategory Appetizer, Salad, Side DishServings 4Total Time 15 mins
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Cuisine American, Middle EasternCategory Appetizer, Salad, Side DishServings 4Total Time 15 mins
- Peel carrots with a carrot peeler. In a large bowl, continue to run the peeler along the length of the carrot as if to continue peeling, in order to create strips/ribbons of carrot. Do this until until you reach the center of the carrot and can no longer run the peeler. Leave center part of carrot aside or eat.
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- Chop the remaining ingredients and add them to the carrots and toss to combine. Save a little of each to sprinkle on top as garnish.
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RAW CARROT AND BEET SALAD WITH TAHINI DRESSING - KATIE'S TROPICAL …
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