Here’s another good way to utilize root vegetables raw; the dressing adds a rich, delicious flavor.
Recipe information
Yield
6 servings
Ingredients
Dressing
1 1/2 tablespoons tahini (sesame paste)
2 to 3 tablespoons lemon juice, to taste
1 tablespoon agave nectar
2 tablespoons vegan mayonnaise
1 tablespoon minced fresh dill or 1/4 teaspoon dried
4 cups grated raw vegetables (use a combination of trimmed and peeled broccoli stems, carrots, turnip, jicama, golden beets, and daikon radish—choose 2 or 3)
Salt and freshly ground pepper to taste
Preparation
Step 1
Combine the dressing ingredients in a small bowl and stir together.
Step 2
Place the grated vegetables and dressing in a serving bowl. Toss until completely combined. Season with salt and pepper and toss again. Serve at once.
nutrition information
Step 3
Calories: 70
Step 4
Total Fat: 3.5g
Step 5
Protein: 2g
Step 6
Carbohydrates: 10g
Step 7
Fiber: 3g
Step 8
Sodium: 60mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
