Rainbow Salad with Tahini (Print Version)

Crisp, colorful vegetables tossed in a creamy tahini dressing for a fresh, healthy side or light meal.

# 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 or canned, 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 freshly squeezed lemon juice
12 - 1 tablespoon maple syrup or honey
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 Make It:

01 - Wash, slice, shred, and julienne all vegetables as specified; place in a large salad bowl.
02 - In a small bowl, whisk tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and pepper. Gradually add water until the dressing reaches a pourable consistency.
03 - Pour the tahini dressing over the prepared 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 chill for 10 to 15 minutes to enhance crispness.

# Additional Tips::

01 -
  • It's a celebration of crunch that actually stays crisp, even an hour after you make it.
  • The tahini dressing tastes creamy and indulgent without any heaviness, and you can pronounce every ingredient.
  • It feeds four people, comes together in twenty minutes, and feels like you've done something good for yourself.
02 -
  • Don't dress this salad more than an hour before serving unless you want it soft and wilted—fresh vegetables deserve respect, not soggy regret.
  • If your tahini dressing breaks or looks grainy, you've added water too fast; start fresh with a clean bowl and drizzle water in like you're being paid by the drop.
03 -
  • Make double the dressing and keep it in a jar in your fridge—you'll find yourself using it on everything, and it tastes better the next day when the flavors have had time to settle.
  • If you find yourself with leftover salad without dressing, don't throw it out; the vegetables keep beautifully in the fridge and you can dress them fresh the next day.
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