Sprout Slaw

Courtesy of Mark M. Braunstein's book The Sprout Garden


3 cups cabbage sprouts
1/2 cup grated carrots
1/2 cup diced celery
1 tsp kelp
1 tsp dill

For sauce:
1/3 cup water
1/3 cup tahini


Combine all the vegetable ingredients. Stir together the
water and tahini, and combine with the vegetables. Serve
on a bed of romaine lettuce.

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