Vibrant Rainbow Salad Tahini (Print Version)

Fresh vegetables combined with creamy tahini dressing create a crisp, vibrant salad that's light and satisfying.

# What You 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 or canned 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
13 - 1 tablespoon olive oil
14 - 1 clove garlic, minced
15 - 2 to 3 tablespoons water to thin dressing
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)

# How-To Steps:

01 - Thinly slice, julienne, shred, or halve all vegetables as specified, and combine them in a large salad bowl.
02 - In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, minced garlic, salt, and pepper; gradually add water until the dressing reaches a pourable consistency.
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 using.
05 - Serve immediately or chill for 10 to 15 minutes to enhance crispness.

# Expert Advice:

01 -
  • The tahini dressing is the kind of thing youll want to put on everything
  • It turns whatever vegetables you have into something people actually get excited about
  • You can prep everything in advance and it somehow still tastes fresh
02 -
  • The dressing will look impossibly thick at first then suddenly turn perfect just keep whisking
  • Tahini separates like crazy so give your jar a serious workout before you even measure
03 -
  • Grate the garlic instead of mincing it for a smoother dressing
  • Toast the sunflower seeds in a dry pan until they smell nutty
  • Massage a little dressing into the cabbage first to break down the crunch
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