Carrot-Coleslaw with Tahini Dressing

The second salad that I prepared for our vegan barbecue was this Carrot-Coleslaw with Tahini Dressing. This salad, also, gets a wonderful fresh taste because of the use of lemon juice (that rhymes!). The ideal dish for a hot summer eve.

Carrot-Coleslaw with Tahini Dressing (inspired by this recipe from The Unintentional Vegan)

For 4 persons

Half a white cabbage
4 to 5 carrots
black pepper

For the dressing:
1/2 lemon, squeezed
2 big tbsp tahini
1 tbsp olive oil (EV)
1 tsp appel cider vinegar
1/2 tsp cayennepepper

Slice the carrot and cabbage in long pieces. I use a peeler for the carrots and a bread knife for the cabbage. Put the carrots and cabbage in a bowl.

Put all the ingredients for the dressing in a small bowl and mix thoroughly (easy with a fork). Pour the dressing over the veggies and mix well, it’s the easiest with your hands. Add some black pepper to taste.


Potato-green bean-salad and tomato-herbsalsa

When the weather is nice, I love to have a good ol’ barbecue. Veggies and burgers are often delicious, but the salads and side dishes are at least as good! There’s nothing as nice as walking into your vegetable garden and picking the veggies of choice. Last week I tried a potato-green bean-salad and some kind of tomatosalsa.

Potato-green bean-salad

4 persons

About 10 small potatoes
green beans
wild parsley (about 4 twigs)
chive (about 4 ‘twigs’)
2 tablespoons mustard
1 tablespoon agave syrup
juice from 1 lemon

For the dressing: put the mustard, agave syrup and lemonjuice in a jar with a lid. Screw tight and shake it properly. Store in the refrigerator ’till further use. 
Boil the potatoes and let them cool. Cut them, when necessary, in smaller parts.
Cut the beans in two (or three, depending on their size) en boil them. Let them cool. 

Mix the potatoes and green beans with the parsely en chive. Add the dressing and some extra pepper, mix it properly. 

4 persons

3 medium tomatoes
balsamic venigar
wild parsley, basil, wilde arugula, chive

Peel the tomatoes. You put a cross on the upperside of the tomato. When you’re lucky, you can peel it right off with a knife. Otherwise, you immerse them for a few seconds in boiling water and peel them afterwards (like explained here). 
Cut them in four and remove the seeds. Cut them in little pieces and put them in a bowl.
Chop the herbs and add them to the tomatoes.
Pour some oliveoil and balsamic vinegar (about a tablespoon each) over them and you have a wonderful sidedish!

For those who love garlic, you can add one or two cloves.
This salsa is delicious on top of bruschetta or with pasta.