Crunchy Root Vegetable Salad

Crunchy Root Vegetable Salad

Sheva K.

Ingredients

Salad

2 big carrots
1 big parsnip
3 stalks of celery
handful of washed cilantro, leaves only
1/4 red cabbage
1/2 cup chopped scallions, 1 tablespoon reserved for garnish
3 tablespoons Gefen Sesame Seeds

Asian Dressing

4 tablespoons olive oil
1 and 1/2 teaspoons Gefen Sesame Oil
3 tablespoons soy sauce
1 tablespoon Heaven and Earth Date Syrup (silan)
1 full teaspoon salt
1/2 lemon, freshly squeezed
2 small cloves garlic, minced
1 teaspoon minced ginger (optional)

Directions

Step 1

Peel the carrots and parsnip using a julienne peeler.
Cut the celery into sticks, matching the size of the julienne cut.
Slice the red cabbage finely.
Add all ingredients to a large bowl.
Prepare the dressing: Mix all together and pour over the salad.
Heat a skillet over high temperature. When it is hot, pour in the sesame seeds. Mix frequently until golden.
Garnish the salad with roasted sesame and chopped scallions.