When I worked for Bi-Rite Market in San Francisco, the owner, Sam, would always make this salad for staff meals. Every once in a while I get a craving for tahini and this dish really hits the spot. The blend of earthy tahini with sweet cooked carrots is just so good. This is a slight variation of Sam’s tahini carrot salad and it is great for a quick weeknight dinner side dish.
2 pounds carrots, peeled and sliced 1/2 inch thick on a bias
1 pound radishes, sliced thin
1/4 cup fresh lemon juice
1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons water
2 small garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped mint
- Steam the sliced carrots for about 5 minutes or until soft. Add to a medium bowl with the uncooked radish slices.
- Combine the remaining ingredients in a blender and mix until smooth.
- Toss all together and serve at room temperature or chilled.
The radish slices add a nice crunch to the salad. Alternatively, you can roast the carrots as well by tossing in salt and olive oil at 350 degrees for 10 minutes or until cooked.
This recipe for Tahini Carrot Salad first appeared at The Coast Kitchen.