Best 3 Tangled Carrot And Broccoli Sprout Salad With Tahini Dressing Recipes
Indulge in a symphony of flavors with our Tangled Carrot and Broccoli Sprout Salad, a vibrant and refreshing dish that tantalizes your taste buds. This salad features a delightful combination of crisp carrots, tender broccoli sprouts, and a zesty tahini dressing. The carrots, with their natural sweetness, provide a delightful crunch, while the broccoli sprouts add a peppery bite and a boost of nutrients. The tahini dressing, made with creamy tahini, tangy lemon juice, and aromatic spices, ties all the flavors together, creating a harmonious balance in every bite. This salad is not only visually appealing but also packed with essential vitamins, minerals, and antioxidants, making it a healthy and satisfying choice for any occasion. Whether you're looking for a light and healthy lunch or a refreshing side dish to accompany your main course, this Tangled Carrot and Broccoli Sprout Salad with Tahini Dressing is sure to impress. Dive into the recipe and discover the culinary magic that awaits!
In addition to the main Tangled Carrot and Broccoli Sprout Salad recipe, the article also provides three additional recipes that complement and enhance your culinary experience:
1. **Tahini Dressing:** This creamy and flavorful dressing is the heart of the salad, adding a rich and tangy flavor profile. Made with tahini, lemon juice, olive oil, garlic, cumin, and salt, this dressing is incredibly versatile and can be used as a dip for vegetables, a marinade for grilled meats, or even as a spread for sandwiches.
2. **Roasted Carrot Hummus:** Take your hummus game to the next level with this vibrant and flavorful roasted carrot hummus. Roasted carrots add a naturally sweet and smoky flavor to the classic hummus, creating a dip that is both delicious and visually appealing. Serve it with pita bread, crackers, or vegetable crudités for a healthy and satisfying snack or appetizer.
3. **Broccoli Sprout Pesto:** This unique and flavorful pesto combines the peppery bite of broccoli sprouts with aromatic basil, nutty pine nuts, and creamy Parmesan cheese. It's a fantastic way to add a burst of flavor to pasta, sandwiches, or even as a spread for crostini.
With these four recipes at your disposal, you'll have a delicious and versatile culinary repertoire that will impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey filled with vibrant flavors and textures. Happy cooking!
TUNA NIçOISE SALAD WITH TAHINI DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven and preheat to 450˚. Toss the carrots with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot pan and roast until tender and browned on the bottom, 25 to 30 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate to cool. Carefully add the eggs to the pot of water; adjust the heat to maintain a gentle simmer and cook until the yolks are jammy, 7 minutes. Drain the eggs and run under cold water until cool enough to handle. Peel the eggs and cut each into 4 wedges.
- While the eggs are cooking, make the dressing: Whisk the tahini, 1/4 cup water, 1 tablespoon olive oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Thin with more water, if necessary.
- Toss the lettuce in a large bowl with the remaining 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Divide among plates. Top with the tuna, roasted carrots, green beans, radishes, olives and eggs. Drizzle with the tahini dressing and sprinkle with za'atar.
Nutrition Facts : Calories 410, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 118 milligrams, Sodium 857 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 21 grams, Sugar 6 grams
BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING
Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it's made, though its components can be prepared in advance to save time.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
- Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
- In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
- Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)
TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
- While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
- Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.
Tips:
- Use fresh, crisp vegetables. This will ensure that your salad is flavorful and crunchy.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Don't overcook the vegetables. They should still be slightly crunchy when you're done cooking them.
- Use a flavorful dressing. This will help to bring out the flavors of the vegetables.
- Garnish the salad with fresh herbs or nuts. This will add extra flavor and texture.
Conclusion:
Tangled Carrot and Broccoli Sprout Salad with Tahini Dressing is a delicious and healthy salad that is perfect for a light lunch or dinner. It's easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this salad is sure to please everyone at your table. So next time you're looking for a healthy and refreshing salad, give this recipe a try!
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