Ingredients

The following ingredients have 4 Servings
  • 6 long carrots, spiralized or shredded (175 g)
  • 1 large red bell pepper, cut into thin strips (160 g)
  • 5 loosely filled cups romaine lettuce, roughly chopped (110 g)
  • 1/4-1/2 cup raw sunflower kernels
  • 1/4 cup smooth/runny tahini
  • 1/4 cup coconut aminos
  • 1 tablespoon + 1 teaspoon quality hot sauce

Instruction

  • Prepare all of the veggies by chopped and spiralizing/shredding.
  • To make the dressing, simply combine the ingredients and whisk until smooth. Add water if needed to thin out. I use a very smooth tahini, so it was the perfect consistency. Taste and add any salt if desired. My tahini has a little salt in it and of course the hot sauce and aminos both have sodium, so there was no need to add extra salt.
  • I've also eaten this salad with cannellini beans, so you can always add those if you want an extra filling salad or additional protein.