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An easy snack that takes no time! The tequila adds to a great earthiness to the dish, pairs great with carrots (raw or roasted!) 


4 Medium Carrots ( peeled, cut into 3-inch pieces,

halved length wise)

1/2 tablespoon Olive Oil

1/4 teaspoon Ground Cumin

Salt & Pepper to taste

Tequila Tahini Dressing Ingredients: 

2 tablespoon Tahini

1 tablespoon fresh Lemon Juice

1/2 Tbsp Honey

1 tablespoon Olive Oil

Large Pinch of Sea Salt ​

1 tablespoon Tromba Tequila

Za'atar or Chopped Pistachio Garnish (optional)

Yield: 4 Servings

Miso Cucumber Salad: Recipes


Step 1

Reheat oven to 425 degrees F. Line small baking tray with parchment paper or aluminum foil. 


Step 2 

Cut carrots into thin strips Place carrots in a single layer onto the prepared baking sheet. Toss carrots with oil, cumin, salt and pepper. ​

Bake 15-18 minutes if you still want a crunch to it or 20 minutes until tender when pierced with a fork, flipping once. 

Step 3

Prepare dressing when carrots are cooking. Combine all ingredients in a small bowl, wisk until smooth. Take carrots out and line on serving plate. Spoon over Tequila Tahini , garnish with za'atar or pistachio (optional). Serve when warm.

Miso Cucumber Salad: Text
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