Sweet and salty tahini crunch greens from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 246) by Anna Jones

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Notes about this recipe

  • sosayi on April 05, 2018

    Absolutely great salad/ warm vegetable side. Blanched green veggies (she gives suggestions for each season) are drizzled with a tahini dressing and delicious salty-sweet nuts and seeds. Incredibly easy, and if you made the nuts in advance, would make this even more weeknight friendly. We used baby broccoli and a smattering of red cabbage (I had a small amount I wanted to use up) for the vegetables, which was worked well together and the cabbage actually added a great color contrast. The crunchy topping was pumpkin seeds and pistachios mixed with a tiny amount of maple syrup, salt and pepper and toasted in the oven. The dressing was simply tahini, lemon juice, maple syrup and olive oil. I know I tweaked the amounts of everything called for, but I can't remember in which direction. It might have been to add more lemon? Maybe? Regardless, the dressing is simple and easy to make more acidic or sweet depending on your preference, or the type of maple syrup/ size of lemon you have on hand.

  • vinochic on February 28, 2016

    Very good-will definitely make again.

  • SugarFree_Vegan on October 21, 2015

    Pg 246 - I used Cavolo Nero as my green and subbed the maple for agave syrup, I also sneeked a few sunflower seeds into the mix too. A totally yummy side that I will make over and over.

  • MmeFleiss on March 03, 2015

    This salad is definitely in my top five.

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