Cucumber Salad with Tahini Ginger Dressing

Cucumber Salad with Tahini Ginger Dressing
Cucumber Salad with Tahini Ginger Dressing
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Salad
  1. 3-4 large organic cucumbers washed with skin on
  2. 2 peeled organic carrots (the thick parts)
  3. ¾ cup of purple cabbage, shredded or sliced thinly
  4. 1/2 cup of roasted cashews
  5. Sprinkle of white and black roasted sesame seeds
Dressing
  1. 1/4 cup tahini
  2. 2 tablespoons of Bragg’s amino acids or tamari
  3. 2 tablespoons tasted sesame oil
  4. 2 tablespoons fresh lime juice
  5. 1 tablespoon honey
  6. 1 tablespoon apple cider vinegar
  7. 2 garlic cloves, minced
  8. 1 teaspoon fresh ginger root, minced
Directions for Dressing
  1. Add the tahini, amino acids, sesame oil, lime juice, honey, apple cider vinegar, garlic, ginger to a medium bowl.
  2. Whisk together for 45 seconds until smooth.
  3. Cover and refrigerate until ready to use. Can be made a day or two in advanced.
Directions for Salad
  1. Spiralize the cucumbers and carrots and place in a bowl.
  2. Add the purple cabbage and roasted cashews.
  3. Mix with dressing and add the sesame seeds before serving.
Risa Groux Nutrition http://risagrouxnutrition.com/