Rainbow Salad with Tahini (Print Version)

Colorful fresh vegetables combined with a creamy, tangy tahini dressing for a 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 - Slice, shred, and julienne all vegetables as specified; combine in a large salad bowl.
02 - Whisk tahini, lemon juice, maple syrup or honey, olive oil, garlic, salt, and pepper in a small bowl; gradually add water until dressing is pourable.
03 - Pour the dressing over the vegetables and gently toss 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 ready in twenty minutes but tastes like you spent half the day in the kitchen.
  • Every bite crunches with a different texture, and the tahini dressing ties it all together like a secret.
  • It actually gets better if you make it ahead, so you can prep once and eat well all week.
02 -
  • Fresh lemon juice is non-negotiable—bottled juice tastes like metal and won't emulsify the tahini properly.
  • Don't mix your vegetables and greens until you're ready to dress them; wet vegetables won't hold the dressing, and wilted greens will break your heart.
  • If your tahini dressing breaks or looks separated, whisk in a tiny splash of water and start again; it's more forgiving than you'd think.
03 -
  • Slice your vegetables on a bias—it's not just prettier, it gives you more surface area to catch and hold the dressing.
  • If you're making this ahead, keep the greens separate from the dressed vegetables; add them just before serving so they don't wilt.
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