Rainbow Salad with Tahini (Print View)

A vibrant mix of fresh vegetables with creamy tahini dressing, offering a healthy and refreshing option.

# What You’ll Need:

→ Vegetables

01 - 1 cup red bell pepper, thinly sliced
02 - 1 cup yellow bell pepper, thinly sliced
03 - 1 cup carrot, julienned
04 - 1 cup purple cabbage, shredded
05 - 1 cup cucumber, sliced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup sweet corn kernels, cooked and drained
08 - 1/4 cup red onion, thinly sliced
09 - 2 cups mixed salad greens (arugula, spinach, romaine)

→ Tahini Dressing

10 - 1/4 cup tahini
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon maple syrup or honey
13 - 1 tablespoon olive oil
14 - 1 clove garlic, minced
15 - 2–3 tablespoons water for thinning
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper

→ Optional Toppings

18 - 2 tablespoons toasted sunflower seeds
19 - 2 tablespoons chopped fresh herbs (parsley, cilantro, or mint)

# Directions:

01 - Slice and shred all vegetables as specified and transfer them to a large salad bowl.
02 - In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and pepper. Gradually add water until the dressing is pourable.
03 - Pour the tahini dressing over the vegetables and toss gently to coat evenly.
04 - Sprinkle toasted sunflower seeds and chopped fresh herbs over the salad, if desired.
05 - Serve immediately or refrigerate for 10 to 15 minutes to enhance crispness.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, no cooking required, just honest chopping and a quick whisk of dressing.
  • The tahini dressing is creamy and tangy without a drop of dairy, tasting more indulgent than it has any right to be.
  • You can stare at your bowl and actually see the nutritional rainbow you're about to eat.
02 -
  • Don't dress the salad until you're ready to eat it, because the tahini dressing will soften the vegetables over time, and that crisp texture is half the magic.
  • Whisk the dressing in a separate bowl before adding it to the salad, because if you try to make it right in the bowl with all the vegetables, you'll chase tahini around for five minutes instead of actually whisking.
03 -
  • Prep all your vegetables the night before and store them in airtight containers, so assembly the next day takes five minutes instead of twenty.
  • Keep your knife sharp when slicing vegetables for salads, because a dull blade bruises and crushes instead of creating clean cuts that stay crisp longer.
Go Back