Eat the Rainbow Salad
“Oh, the dance of flavors in this salad. I am a big fan of the earthy grated sweet potato mingling with the sweet and juicy grated or peeled carrots. A whisper of tahini adds a bit of creaminess to the otherwise vinegary concoction, rounded out with chamomile-scented pickled raisins and bright fresh herbs. Despite it being a raw salad, this is something that feels almost soft and unctuous, deeply satisfying while cleansing and vitamin-packed.”
Makes 8 servings
Pickled Tea Raisins (makes 3 cups)
3/4 cup white balsamic vinegar
2 tbsp dried chamomile tea flowers
3/4 cup water
1 cup organic golden raisins
1 cup organic dark raisins
2 cups raw sweet potato, peeled and grated on a box grater
2 tbsp extra virgin olive oil
2 tbsp tahini paste
2 tbsp white wine vinegar
1 tsp ground coriander seeds
1 tsp ground cumin
1/2 tsp Himalayan pink salt
2 cups carrots, grated or peeled into long ribbons
2 tbsp thinly sliced scallion (green part only)
1 cup pickled tea raisins (see recipe above)
1 cup fresh parsley leaves, roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped
Super Seed Blend, optional (see Clean Enough)
For the pickled tea raisins: Place vinegar, chamomile, and water in small saucepan and bring to a simmer. Turn off heat and steep for 5 minutes.
Combine raisins in a heatproof bowl. Strain liquid and pour over raisins. Place in fridge to cool and hydrate. Store in cooking vinegar for up to 2 weeks, squeezing excess liquid from raisins before use.
For the salad: Place grated sweet potato in ice water to release excess starch. Squeeze and pat dry on a clean kitchen towel.
Whisk together olive oil, tahini, vinegar, coriander seeds, cumin, and salt in a salad bowl.
Add carrots, scallion, sweet potato, and pickled tea raisins. Toss to combine well. Add parsley and cilantro and toss again.
Serve immediately or store in fridge. Before serving, top with optional Super Seed Blend.