Rainbow Salad with Tahini Dressing

Tahini Dressing
—————
3/4 cup Tahini
1/2 cup fresh lemon juice
1/3 cup Bragg Liquid Aminos
1/3 to 1/2 cup water

Garnish
——-
1/3 cup mint, whole leaves
1/4 cup fresh basil, whole leaves

Salad
—–
1 cup cherry tomatoes
1/2 cup shredded carrot (about 1 medium carrot)
1/2 cup shreded daikon radish (about 1/4 of a small radish)
1/2 cup mung bean sprouts
1/2 cup sliced red beets, cut into thin discs (about 1/2 large beet)
1/2 cup sliced cucumber (about 1 small cucumber)
4 cups torn and lightly packed green leaf lettuce

Blend all dressing ingredients. Add water as needed for desired texture..
Place into a large mixing bowl the tomatoes, carrot, daikon, bean sprouts, beets, and cucumber.
Toss the the vegetables with the dressing.
Add the lettuce last, toss lightly to mix.
Garnish with fresh mint and basil.

(From Ani’s Raw Food Asia p.69)