Swede and carrot salad with tahini dressing













We can’t praise enough eating swedes raw! This easy and delicious salad is quite versatile in term of dressings. You can replace the tahini with peanut, almond or cashew butter.


300-400g swede

2 carrots

4-5 stalks celery

1 red pepper


2-3 heaped tablespoons tahini

100g olive oil

1 lemon

50g balsamic vinegar

Salt to taste


Grate the swede and carrots. Chop the celery and red peppers. In a separate bowl mix the dressing and add to the salad. Mix thoroughly with the veg and enjoy!