Grated Root Vegetable Salad with Tahini Dressing

Root vegetables

This grated root vegetable salad makes these humble veggies shine. Include your choice of golden beets, turnip, jicama, carrots, and daikon radish. A rich, tangy tahini dressing adds a big yum factor. You’ll want a food processor to make this doable. 

Serves: 6


  • 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
    carrots, turnip, jicama, golden beets, and daikon radish – choose 2 or 3)
  • Salt and freshly ground pepper to taste

Combine the dressing ingredients in a small bowl and stir together.

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.

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