Ginger Inspired Beet & Cauliflower Raw-slaw

• Vegan
• Gluten free

• Produce

  • 1 Beetroot
  • 1 Cauliflower, small
  • 1 tsp Coriander, ground
  • 1 tsp Ginger, fresh
  • 1 Onion, small
  • 1 Handful Raisins

• Condiments

  • 1 tsp Coconut nectar syrup
  • 2 tbsp Tahini
  • 1 tbsp Tamari

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar, raw

• Liquids

  • 1 tbsp Water

Found on trinityskitchen.com

Description

Ingredients

• 2 tablespoons tahini
• 1 tablespoon raw apple cider vinegar
• 1 tablespoon tamari (or shoyu)
• 1 tablespoon water (or 2 depending on thickness of tahini)
• 1 teaspoon fresh ginger (finely grated)
• 1 teaspoon coconut nectar syrup (or maple syrup)
• 1 teaspoon ground coriander
• 1 small cauliflower
• 1 beetroot (anywhere between a golf ball and tennis ball size)
• 1 small onion (golf ball sized)
• Handful of raisins (or sultanas)

Directions

• Make the tahini sauce by putting all the sauce ingredients into a small blending jug and blending with a hand blender (called an immersion blender if you are in the US). Alternatively mix the sauce by hand in a small jug. If you do mix by hand then dont add all extra the liquid at once - but rather add it in stages (the tahini often forms stubborn lumps unless you add extra liquid gradually). Mix until creamy smooth.
• Chop the cauliflower into tiny florets or tiny pieces. Add the leaves, if there any good ones.
• Grate the beetroot (removing any tough end bits first).
• Finely chop the onion.
• Put the chopped cauliflower, grated beetroot, chopped onion and raisins in a salad bowl.
• Mix in the sauce until everything is nicely coated.
• Enjoy as part of a salad buffet or with with potato wedges, falafels, turmeric rice or aquinoa dish.