Appetizer, Lunch, Vegan
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Cruciferous Superfood Slaw with Lemon-Tahini Dressing

Happy Saturday! Today I have a short and sweet post with the easiest, anti-oxidant packed salad to toss together that is popping with color and flavor. Even better, you can prepare it 2 ways: eat it raw as a salad or sautee it to serve over your favorite grain, like quinoa.

Recently, I’ve started making my own dressings at home because I’ve realized that most ready-made dressings are filled with preservatives and added sugars, not to mention overpriced! Creating your dressings at home is super simple and can be done with things you already have in your kitchen. Here is my basic dressing recipe equation:

something creamy (nut butter, mustard) + something acidic (lemon, vinegar) + [something savory (salt, pepper, herbs) or something sweet (fruit, juice, dates, agave)] + water to desired consistency

The lemon-tahini dressing I’ve paired this salad with is so creamy and has become a staple that I batch make on the weekends. It’s a perfect addition to everything from salads, grains, as a dip, or even a spread for wraps or sandwiches! Better yet, tahini provides several health benefits including lowering cholesterol, blood pressure, and risk of cardiovascular disease. It has also been shown to help balance hormones, prevent inflammation, and promote good skin health.

So, with less than 10 ingredients, this nutrient-dense recipe is a great “go-to” for anyone 🙂

Cruciferous Superfood Slaw with Lemon-Tahini Dressing

â–¸ Vegan, Jain, Vegetarian, raw, gluten-free

Serves: 6-8 people
Total Time: 15 min

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1 bag Trader Joe's Cruciferous Crunch Mix*
1 packet Trader Joes Seedy Almond Salad Topper** 
1 cup roasted butternut squash***
1 large avocado, diced
1 fuji apple, diced
1/2 cup pomegranate seeds

*1 cup chopped kale and 1 cup shredded brussels sprouts, 1/2 cup shredded broccoli, 1 cup shredded green and red cabbage)

**1 tsp sesame seeds, 1 tbsp sliced almonds, 1 tbsp roasted pumpkin seeds, 1 tsp red chili flakes

***Roast 1 cup of butternut squash tossed in 1 tbsp olive oil, 1 tsp paprika, 1 tbsp Italian seasoning at 450 F for 30-40 minutes. Toss every 10-15 minutes to ensure all sides cook evenly. Let cool before adding to salad. This is another addition that is easy to batch make and add to a variety of dishes through your week. If you don’t have butternut squash, chickpeas also pair well.

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Simply combine all ingredients in a bowl, dress with the lemon-tahini, and toss well! If you want to turn this salad into a warm bowl, simply sautee your mix in a pan with 1 tbsp water for 2-3 minutes and serve with dressing over your favorite grain, like quinoa!

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Lemon-Tahini Dressing:

The crunchiness of the salad pairs so perfectly with the creamy zest of this lemon-tahini dressing!

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Juice and zest of 1 lemon
1/2 cup tahini
2/3 cup water
1 tbsp olive oil
1/2 tsp salt
black pepper to taste
dash of asafoetida (optional)

Combine all ingredients in a bowl and whisk. Add more water as needed to achieve desired consistency. This dressing will keep fresh in the fridge for 1 week. Again, you can add it to almost anything savory!

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In good health and spirits,

Priyanka | Pinki’s Palate

This entry was posted in: Appetizer, Lunch, Vegan

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I am a Board Certified Physician Assistant with a passion for helping others achieve their optimal health through a plant-based lifestyle. On this blog, I share simple recipes, wellness tips, and ways to practice compassionate living rooted in Jain values of non-violence, non-attachment, and non-absolutism.

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