Follow these steps for perfect results
Pine Nuts
toasted
Black Sesame Seeds
toasted
White Sesame Seeds
toasted
Carrots
peeled, spiralized
Beetroots
peeled, spiralized
Green Courgette
spiralized
Yellow Courgette
spiralized
Radishes
spiralized
Fresh Coriander Leaves
finely chopped
Celery Sticks Juice
freshly juiced
Hemp Oil
Pumpkin Seed Oil
Fresh Lemon Juice
Tahini
Salt
Black Pepper
freshly ground
Combine all dressing ingredients in a food processor or blender and set aside.
Toast pine nuts and sesame seeds in a dry frying pan over medium heat until lightly golden, stirring constantly.
Spiralize carrots, beetroots, courgettes, and radishes into long, thick ribbons.
Alternatively, use a vegetable peeler to create strips.
Place all vegetable strips except beetroot in a serving bowl and toss with chopped coriander leaves.
Add beetroot to the salad.
Distribute between 4 serving plates.
Pour dressing over each portion.
Scatter toasted pine nuts and sesame seeds over each portion.
Serve immediately.
Expert advice for the best results
Massage the dressing into the vegetables for better flavor absorption.
Add other raw vegetables like bell peppers or cucumbers.
Adjust the amount of chili flakes for desired spiciness.
Everything you need to know before you start
5 minutes
Dressing can be made ahead of time.
Arrange vegetable spaghetti in a nest-like shape on the plate, garnish with toasted nuts and fresh herbs.
Serve as a light lunch or appetizer.
Pair with a side of avocado.
Complements the dish's acidity and spice.
Discover the story behind this recipe
Emphasis on fresh, raw ingredients aligns with health-conscious diets worldwide.
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