True Roots by Kristin Cavallari

Author:Kristin Cavallari
Language: eng
Format: epub
Publisher: Rodale
Published: 2017-04-17T04:00:00+00:00

YOGURT DILL DIP

MAKES: about 2 cups

1 cup plain sheep’s milk yogurt

½ cup vegan mayonnaise

¼ cup chopped dill

½ teaspoon garlic powder

1 tablespoon lemon juice

Pinch of pink Himalayan salt

Pinch of ground black pepper

In a small bowl, whisk together the yogurt, mayo, dill, garlic powder, lemon juice, salt, and pepper until well combined. Let sit in the refrigerator for at least 30 minutes or up to overnight.

SLAW WITH TAHINI DRESSING

SERVES: 4 // TOTAL TIME: 45 minutes

I love anything with an Asian flair. Made with brown rice vinegar, tahini, and tamari, this slaw has just that. My kids specifically ask for this and have been known to snack on leftovers.

1 cucumber, julienned

1 teaspoon pink Himalayan salt

1 large carrot, peeled and julienned

¼ small head cabbage, chopped (just over 1 cup)

3 green onions, white parts only, sliced

¼ cup brown rice vinegar

2 tablespoons tahini

1 teaspoon minced garlic

4 tablespoons tamari

1 tablespoon raw honey

1Place the cucumber in a colander. Sprinkle with the salt and let stand for 15 minutes to release moisture. Rinse and drain.

2Meanwhile, place the carrot, cabbage, and onions in a large bowl.

3In a medium bowl, whisk together the vinegar, tahini, garlic, tamari, and honey until well combined.

4Add the cucumbers to the veggies in the large bowl and pour the dressing over. Toss to coat. Let sit for 15 minutes for the flavors to combine.

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