Salads and slaws aren't just for summer! Bring your salad game into the cooler months by using autumnal ingredients like carrots and cabbage and roasting them. A quick trip in a high-heat oven lightly caramelizes the veggies while keeping them snappy, and a creamy roasted garlic and tahini dressing is drizzled on top.
Tahini is a creamy sesame seed paste, and can be found in the international section of your grocery store, near the peanut butter, or in the condiment aisle. A dose of lemon and a handful of parsley keeps things fresh.
- 1/2 small red cabbage, halved and sliced (4 heaping cups)
- 1 pound carrots, peeled and cut into 1/2 inch slices (3 heaping cups)
- 2 tablespoons plus 1/4 teaspoon grapeseed and canola oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper
- 2 medium garlic cloves, unpeeled
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Up to 1/2 cup hot water
- 2 tablespoons fresh parsley leaves
- Preheat the oven to 475 F.
- Toss the cabbage and carrots with two tablespoons of oil on a large rimmed baking sheet. Spread out into a single layer and sprinkle with the red pepper flakes and season generously with salt and pepper.
- Add the garlic cloves and 1/4 teaspoon of oil to a square of aluminum foil and ball it up to seal the cloves inside. Add to the baking sheet.
- Roast for about 10 minutes, or until the veggies are lightly charred but the carrots are still firm.
- Carefully remove the garlic from the aluminum foil and push the cloves out of the skins using a knife. Press with the knife blade to create a paste.
- In a small bowl, mix the garlic paste, tahini, lemon juice and honey. Season with salt and pepper. The mixture will thicken. Add up to 1/2 cup of hot water, a tablespoon at a time, until the desired consistency is reached.
- Top the veggies with fresh parsley and drizzle with the tahini sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||2 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||8 g|