Chopped Vegetable Dill Salad
Vegetable filled, crunchy salad. Currently loving it with the homemade tahini dressing, can change it up and try different ones. Topped with fresh dill!
Servings 4 people
Ingredients
Salad
- 1 cup red cabbage sliced thinly
- ½ cucumber sliced & quartered
- 2 carrots peeled & cubed
- ½ cup radish cubed
- 2 celery stalks sliced or cubed
- ½ cup cherry tomatoes sliced & quartered
- ¼ cup fresh dill chopped
Tahini Dressing
- ½ cup tahini any brand works, look for minimal ingredients
- 5 tbsp lemon juice about 2 lemons
- 2 cloves garlic minced
- 1 tbsp maple syrup can use raw honey as well
- 1.5 tbsp olive oil
- 3 tbsp water can add more if too thick
Instructions
Salad
- Once all vegetables are prepared, add everything to a mixing bowl, pour desired amount of tahini dressing or vinaigrette of your choice.
- Combine and coat all veggies, transfer to serving dish/ bowl. Garnish with additional dill if you wish and enjoy!
Tahini Dressing
- Add all ingredients to a blender or nutribullet. Blend until smooth and combined
- If you are using this salad dressing you may want to add a little extra water to thin out the consistency. If you are using it as a sauce you may want to leave as is. I generally add 3-5 tbsp of water depending.
- Store in an airtight container or a glass bottle. Dressing stays good for 7-10 days in the fridge.