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Eat the Rainbow Salad
[Vegan]

CG By: Clean Enough: Get Back to Basics and Leave Room for Dessert, Katzie Guy-Hamilton

Author Bio

Pastry chef Katzie Guy-Hamilton was living her dream—traveling worldwide to represent Max Brenner chocolate—but her... Read More

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Sweet Potato

Eat the Rainbow Salad [Vegan]

141

Dairy Free

Oh, the dance of flavors in this salad. It has earthy grated sweet potato mingling with the sweet and juicy grated or peeled carrots. A whisper of tahini adds a bit of creaminess to the otherwise vinegary concoction, rounded out with chamomile-scented pickled raisins and bright fresh herbs. Despite its... Read More

Ingredients You Need for Eat the Rainbow Salad [Vegan]

Pickled tea raisins:

3/4 cup white balsamic vinegar
2 tablespoons dried chamomile tea flowers
1 cup organic golden raisins
1 cup organic dark raisins

For the salad:

About 11 ounces raw sweet potato, peeled and grated on a box grater (2 cups)
2 tablespoons extra virgin olive oil
2 tablespoons tahini paste
2 tablespoons white wine vinegar
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
1/2 teaspoon Himalayan pink salt
About 11 ounces carrots, grated or peeled into long ribbons (2 cups)
2 tablespoons thinly sliced scallion (green part only)
1 cup fresh parsley leaves, roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped

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How to Prepare Eat the Rainbow Salad [Vegan]

To make the Pickled Tea Raisins, place the vinegar, chamomile, and 3/4 cup water in a small saucepan and bring to a simmer. Turn off the heat and allow to steep for 5 minutes.
Combine the raisins in a heatproof bowl. Strain the liquid and pour over the raisins. Place in a container in the fridge to cool and hydrate. Store in the cooking vinegar for up to 2 weeks, squeezing the raisins of excess liquid before use.
To make the salad: Place the grated sweet potato in ice water to release excess starch. Squeeze and pat dry on a clean kitchen towel.
Whisk together the olive oil, tahini, vinegar, coriander seeds, cumin, and salt in the bottom of a salad bowl.
Add the carrots, scallion, sweet potato, and 1 cup of the Pickled Tea Raisins. Toss to combine well. Add the parsley and cilantro leaves and toss again.
Serve immediately or store in the fridge.

Notes

You will have leftover Pickled Tea Raisins (this recipe makes 3 cups).

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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