Carrot Ribbon Pasta with Miso Tahini, Shiitakes, and Black Sesame Seeds

This recipe is so simple, delicious, and beautiful. Carrot ribbons are less watery than zucchini, so they hold up to sauce better and are easier to digest. Carrots are also one of the most detoxifying and nutrient rich vegetables.

  • 4 large carrots, peeled and processed through spiral slicer (should yield about 8 cups)
  • 1⁄2 head small red cabbage, shredded or thinly sliced
  • 3 tablespoons black sesame seeds
  • Pinch of sea salt
  • 3 cups shiitakes, thinly sliced
  • 2 tablespoons tamari or nama shoyu
  • 2 tablespoons lemon juice
  • 1⁄2 cup tahini
  • 1⁄4 cup lemon juice
  • 1 tablespoon miso
  • 2 tablespoons sesame oil or olive oil
  • 11⁄2 cups water
  • 1⁄4 teaspoon sea salt
  • 1⁄4 cup cilantro leaves
  • Black sesame seeds
  • Carrot Ribbons—Toss carrots, cabbage, sesame seeds, lemon juice, and salt in a

    large bowl. Allow to marinate while making sauce. Shiitakes—Toss shiitakes with tamari and lemon juice and allow to marinate for at least 10 minutes. Sesame Sauce—Blend or whisk all ingredients until thoroughly combined and emulsified. Assembly—Toss carrot ribbons and shiitakes with half of the sauce. Serve the additional sauce as a side for dipping. You can serve immediately or allow to marinate for 30 minutes. Garnish with cilantro and sesame seeds.

  • Serves 2-4

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