- 600 grams colorful Carrots
- ½ Orange (juice)
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Tahini
- 1 teaspoon Agave syrup
- 4 tablespoons Grapeseed oil
- 1 handful Daikon cress (red and green)
Peel the carrots and slice lengthwise into thin strips. Whisk together the orange juice with the vinegar, tahini, agave syrup, salt, oil and 2-3 tablespoons of water. Toss the carrots with the dressing. Transfer to plates and serve sprinkled with cress.