Rainbow Baby Carrot Salad with Tahini Dressing
Cooking Times
Ingredients
- 1 lb. Cal-Organic Rainbow Baby Carrots
- 1/4 cup Cal-Organic Curly Parsley
- 1/4 cup tahini
- 3 tbsp. fresh lemon juice
- 3 tbsp. olive oil
- 1/4 cup water
- 1/4 tsp. red pepper flakes
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Directions
- In a medium bowl, whisk together tahini, lemon juice, olive oil and red pepper flakes. Add water a little at a time to achieve desired thickness.
- Season with salt and pepper.
- Slice baby carrots lengthwise and roughly chop parsley. Add the carrots and parsley to a bowl and toss to combine.
- Drizzle with dressing. Serve immediately.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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