Tahini is a main ingredient in the Lebanese cuisine. This paste has a rich and nutty flavor. To balance it, I combined it with a light and summery ingredients such as ginger, romaine lettuce, fresh cucumbers, sweet bell peppers, and refreshing mint leaves.
This dressing is not a traditional Lebanese recipe, instead it is something that I combined with some of my favorite ingredients, and topped the salad off with toasted cashes and sesame seeds. I hope you enjoy this rich and refreshing salad.
One head of romaine lettuce, chopped
2 cups of cabbage, sliced
1 bell pepper, sliced
1/2 cucumber, sliced
1/4 cup of cilantro, chopped
1/4 cup of mint, sliced
1/2 jalapeno pepper, chopped
1-2 tablespoons of chopped ginger
2-3 tablespoons of tahini
2 tablespoons of almond butter (optional)
2 tablespoons white wine vinegar
1 tablespoon lime or lemon
2 tablespoons olive oil
Salt + pepper to taste
1/2 cup cashews, toasted
2-3 tablespoons sesame seeds
Chop the ingredients and place them in a large salad bowl.
Place the dressing ingredients in a small food processor and blend until you have a smooth creamy textured dressing.
Toast the cashew and sesame seeds. Keep on eye on both these ingredients as they toast. No one wants burned toppings.
Top the salad with the dressing and toss followed by topping with the sesame seeds and cashew nuts!
As we say in Lebanon #sahten wo alf hana!