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 being a raw salad, this is something that feels almost soft and unctuous, deeply satisfying while cleansing and vitamin-packed.

Eat the Rainbow Salad [Vegan]

Calories

141

Serves

8

Cooking Time

5

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Ingredients

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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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Whisk together the olive oil, tahini, vinegar, coriander seeds, cumin, and salt in the bottom of a salad bowl.
  5. 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.
  6. Serve immediately or store in the fridge.
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Notes

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

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Nutritional Information

Per Serving: Calories: 141 | Carbs: 20 g | Fat: 6 g | Protein: 2 g | Sodium: 162 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.