Rainbow Veggie Salad

INGREDIENTS

For the salad:

4 large carrots

3 medium-sized zucchinis

1/5 medium-sized red cabbage head

1 red bell pepper

1/2 bunch cilantro

For the tahini:

White sesame seeds

Olive oil

Salt to taste

For the dressing:

1/3 cup tahini (sesame paste)

1 medium lemon, juiced

1–2 tablespoons maple syrup or honey

1 pinch sea salt

1 pinch freshly ground pepper

3–6 tablespoons water

For garnish:

Pumpkin or watermelon seeds

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METHOD

1. Prepare the veggies:
2. 1. Cut the zucchinis into thin strips (about 5–7 cm in length). Place them in a colander, sprinkle salt over them, and let the zucchini drain a bit of excess moisture.
3. 2. Thinly slice (julienne) the carrots. Keep aside.
4. 3. Thinly slice and shred the red cabbage.
5. 4. Thinly slice the red bell pepper.
6. 5. Wash the cilantro; roughly chop it, and remove the tougher stems. Keep aside.
7. 6. Combine the zucchini with cabbage, carrot, and bell pepper in a large bowl. Carefully add in the cilantro.
8. Make the tahini:
9. 1. Toast the sesame seeds in a pan on medium-low heat, constantly stirring, until the seeds turn slightly golden and fragrant. Allow them to cool.
10. 2. Once the seeds have cooled, blend them in a mixer/food processor until they form a crumbly paste.
11. 3. Add a few tablespoons of oil to make it into a smooth paste.
12. Prepare the dressing and garnish:
13. 1. To a medium mixing bowl, add the tahini, lemon juice, maple syrup or honey, pepper and salt.
14. 2. Whisk to combine. Then slowly add a little water at a time and whisk, until the dressing becomes creamy, smooth, and pourable.
15. 3. Taste and adjust the flavor, adding more lemon juice, salt, or maple syrup/honey, as needed.
16. 4.Gently toast the pumpkin or watermelon seeds; keep aside.
17. Combine the salad:
18. 1. Pour the dressing over the vegetables; gently toss to combine.
19. 2. Garnish with toasted seeds.