Carrot Salad with Tahini Dressing
Yield: one 9-inch single layer cake

Shredded carrots, pepper and raisins blended with a rich sesame dressing make a perfect side for a light lunch or dinner. This all-season salad is packed with vitamin A and C, good fats, and blood alkalizers for better health.

6-8 farmers' market carrots, or 2-3 large
1 red bell pepper, thinly sliced
1/4 cup minced cliantro
1/2 cup raisins
1/3 cup tahini (sesame butter)
1/4 cup water
2 tablespoons fresh lemon or lime juice
1 clove garlic, minced
1 teaspoon unrefined sugar or agave nectar
pinch red pepper flakes

Grate the carrots with a food processor or box grater. Place in a large bowl. Add the bell pepper, cilantro and raisins.

Whisk together the tahini, water, lemon juice, minced garlic, sugar and pepper flakes in a small bowl.

Mix the dressing into the carrots. Marinate for 30 minutes to allow the flavors to develop. Serve chilled or room temperature.

©2007 Copyright Alison Anton - All rights reserved.