Grated Root Vegetable Salad with Tahini Dressing

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

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
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.