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    Home » This and That » Two-Minute Tahini Apple Salad Vegan Recipe.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Nov 22, 2010 · About 2 minutes to read this article. Leave a Comment

    Two-Minute Tahini Apple Salad Vegan Recipe.


    I’ve been obsessed with Tahini lately. Tahini cravings have been hitting me like lightening ever since I devoured this salad. So today I came home from the Farmer’s Market at Union Square and whipped up this Two-Minute Tahini Apple Salad. It is delicious and healthy. Rich in fiber, potassium, vitamins, protein and healthy fats. Give it a try when you need a delicious fall bite in a snap! My recipe and a few NYC videos…

    Washington Square Park NYC (cell pic)..

    It has been beautiful here in NYC this week! Up to 64 degrees today. I was sweating wearing a simple light sweater and boots as I walked home from the Greenmarket. A Union Square Greenmarket visit is my favorite thing to do on a sunny Monday.

    Plus Union Square had all the holiday booths set up. Everything from Christmas cookies to jewelery and fashion were on display. I love to do some of my holiday gift shopping from the NYC small business vendors, designers and cooks. I love this time of year in the city.

    Just for fun I took 2 quickie videos as I strolled. They are shaky, but it gives you a little hint of NYC this time of year…

    I found these stunning (and huge) Honeycrisp apples at the market..

    ..and simply had to do something with them for lunch. So, voila! This is a super fast recipe I’ll be making for a quick lunch or even brunch.

    Tips: Add in some curry powder or cayenne if you want it spicy! Add in some dried fruit for an extra sweet/chewy accent. And don’t skimp on the quality of your apple – choose an awesome crisp, seasonal apple to be the salad star of this lunchtime show..

    My salad…

    Two-Minute Tahini Apple Salad
    vegan, makes about 4 servings

    1 large apple, sliced into rough triangles (honeycrisp or fuji or similar)
    1 1/2 cups brocco-slaw (or regular cabbage slaw)
    1/4 cup raw sunflower seeds
    2-3 Tbsp Tahini
    2 Tbsp seasoned rice vinegar
    1 cup steamed edamame
    salt/pepper to taste

    Toss and serve!! Chill leftovers in fridge.

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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