Nothing quite gets me excited about salads as a colourful, vibrant ginger raw-slaw. I just love, love, love, nutrient-packed raw veggies, dancing in a flavoursome, creamy vegan sauce.
In true conscious kitchen style, every ingredient I use is naturally brimming with goodness, helping to provide a plethora of health-affirming deliciousness.
I am constantly changing my raw-slaw combinations, embracing whatever ingredients are local at the time. This recipe is one of my faves ever. It is so insanely good.
We seem to get local beetroot and cauliflower all year round here in England, although availability does wax and wane a bit. At the moment we’re getting the most gorgeous purple cauliflowers, which make a beautiful addition to a salad. However, any cauliflower will work in this recipe – I am just showing off with full-on purple!
I’m a big beetroot fan
Not only does beetroot it jazz up a salad with its delightful colour, it is jam packed full of amazing health benefits. You can read my article about the health benefits of beetroot here: Benefits of Beetroot in your Diet
Ginger is a health superstar
Ginger is also a health superstar. Strangely, a lot of people never think to use it in salad. It’s so ridiculously good for you that it would be a shame not to try it in just about everything – especially raw in salad.
It infuses a rich, warming delectable flavour that entwines so beautifully with other ingredients. You have GOT to have ginger in your regular cuisine. Read about the health benefits of ginger in my article here: 10 Reasons Ginger is Good For Us
A note about tahini
Tahini is responsible for making the creamy slaw sauce that helps to bring everything together in this salad. There are lots of different tahini’s out there… with different tastes (and to be quite frank, it can be a bit off-putting if you get a grainy bitter one). Make sure you get a creamy light hulled version. I tend to avoid the raw ones as I’ve not yet found one that does it for me.
In the UK, Suma, Essentials, Sunita and Cypressa do the best ones. They are all creamy and delicious. In the USA my friend Jen put me onto Achva Organic Tahini which I recommend for my North American readers. Jen did not like tahini until she found that one. Now she’s a big fan… so I am thrilled that she didn’t give up!
OK let’s enjoy some Ginger Inspired Beet & Cauliflower Raw-slaw…
- 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
Veggies & things
- 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)
- 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 don't 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 potato wedges, or a quinoa dish.
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