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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