Pin It The first time I made this rainbow salad was during a gray week in November when everything felt drab and lifeless. I had just come back from the farmers market with an embarrassing amount of vegetables and no real plan. My roommate walked in mid-chopping and asked what I was doing, and I sheepishly said making something that looks like a celebration. We ate it standing up at the counter.
Last summer I brought this to a potluck where I knew absolutely no one except the host. By the time I left three different people had asked for the recipe. The best part was watching the kids pick out all the cherry tomatoes and corn while the adults fought over the tahini-coated cabbage.
Ingredients
- 1 cup red bell pepper, thinly sliced: The sweetness really pops against the crunch
- 1 cup yellow bell pepper, thinly sliced: Try to get them thin enough to be translucent
- 1 cup carrot, julienned: A julienne peeler changed my life here but a knife works too
- 1 cup purple cabbage, shredded: This holds up beautifully and stays crisp forever
- 1 cup cucumber, sliced: English or Persian cucumbers stay crunchier longer
- 1 cup cherry tomatoes, halved: The little bursts of juice make every bite interesting
- 1/2 cup sweet corn kernels: Fresh is best but thawed frozen works in a pinch
- 1/4 cup red onion, thinly sliced: Soak it in ice water for 10 minutes if raw onion is too intense
- 2 cups mixed salad greens: Use whatever looks good and honestly whatever is on sale
- 1/4 cup tahini: Stir the jar really well before measuring or youll get the separated oil
- 2 tablespoons lemon juice: Fresh makes a difference you can actually taste
- 1 tablespoon maple syrup or honey: Just enough to balance the tahini bitterness
- 1 tablespoon olive oil: Helps the dressing cling to everything
- 1 clove garlic, minced: Grate it on a microplane if you want it to disappear
- 2 tablespoons water: Add this gradually until it looks like proper dressing
- 1/2 teaspoon salt: Tahini needs salt to wake up
- 1/4 teaspoon ground black pepper: Fresh cracked is obviously better
- 2 tablespoons toasted sunflower seeds: The crunch factor is not optional
- 2 tablespoons fresh herbs: Cilantro parsley or mint depending on your mood
Instructions
- Prep your rainbow:
- Take your time with the knife work here because even cuts make everything feel more professional and eat better too
- Make the magic sauce:
- Whisk the tahini and lemon juice first until it thickens up before adding anything else then gradually thin it out
- Bring it together:
- Pour about three quarters of the dressing first toss gently then add more only if the vegetables seem dry
- Finish with texture:
- Sprinkle the seeds and herbs on top right before serving so they stay crunchy and dont get soggy
- The waiting game:
- Ten minutes in the fridge lets the flavors settle but any longer and the cabbage starts to weep
Pin It My sister texted me at midnight once asking for the dressing recipe because she had dreamt about it. Shes not someone who typically dreams about salad dressing.
Making It Your Own
The beauty here is that the structure works with almost any vegetable that crosses your path. Roasted sweet potato cubes in the fall or shredded Brussels sprouts in winter both become completely different dishes while staying true to the spirit.
The Protein Question
Chickpeas are the obvious answer but Ive also done crispy chickpeas on top for texture. Grilled tofu works if you marinate it first and edamame adds this nice protein boost that feels substantial.
Serving Strategy
This is the kind of salad that makes people feel cared for even if its just a Tuesday lunch. Something about all those colors and effort showing up on the plate.
- Use the biggest bowl you own even if it feels excessive
- Individual plates look stunning if you layer the ingredients instead of tossing
- The dressing keeps for a week in the fridge and gets better every day
Pin It Hope this brings some color to your table.
Recipe FAQs
- → What vegetables make up the salad?
The salad features red and yellow bell peppers, carrots, purple cabbage, cucumber, cherry tomatoes, sweet corn, red onion, and mixed greens.
- → How is the tahini dressing prepared?
Whisk tahini with lemon juice, maple syrup or honey, olive oil, minced garlic, salt, pepper, and water until smooth and pourable.
- → Can the vegetables be substituted or added to?
Yes, you can swap in seasonal vegetables or add protein like chickpeas, grilled tofu, or edamame for variety.
- → Are there any allergen considerations?
The dressing contains sesame from tahini and may include honey if used; ensure suitable substitutions for allergies or dietary needs.
- → How should the salad be served?
Serve immediately for freshness or chill 10–15 minutes to enhance crispness before serving.