Rainbow Salad with Tahini (Print)

Bright mix of fresh veggies with a creamy tahini dressing for a nutritious and tasty boost.

# Components:

→ 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 - ½ cup sweet corn kernels, cooked or canned, drained
08 - ¼ cup red onion, thinly sliced
09 - 2 cups mixed salad greens (arugula, spinach, romaine)

→ Tahini Dressing

10 - ¼ 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 to 3 tablespoons water, to thin dressing
16 - ½ teaspoon salt
17 - ¼ teaspoon ground black pepper

→ Optional Toppings

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

# Method:

01 - Slice and shred all vegetables as specified and place them into a large salad bowl.
02 - In a small mixing bowl, whisk together tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and black pepper. Gradually add water until the dressing reaches a smooth, pourable consistency.
03 - Pour the prepared tahini dressing over the vegetables and toss gently to ensure even coating.
04 - Sprinkle toasted sunflower seeds and chopped fresh herbs over the dressed salad, if using.
05 - Serve the salad immediately or refrigerate for 10 to 15 minutes to enhance crispness before serving.

# Expert Advice:

01 -
  • It's the kind of salad that looks like you spent hours cooking when you really just spent twenty minutes chopping.
  • The tahini dressing tastes indulgent and creamy while being completely plant-based, so nobody even realizes how clean it actually is.
  • It tastes even better the next day as the flavors mingle, making it perfect for meal prep without any soggy regrets.
02 -
  • Don't make the dressing too thin or you'll end up with dressing-coated salad rather than dressed salad—it should cling, not pool.
  • If you prep this ahead, keep the dressing separate until just before serving, or your greens will wilt and your vegetables will weep.
  • Tahini's flavor changes depending on the brand—some are nuttier, some are more mineral—so always taste and adjust the lemon juice and sweetness accordingly.
03 -
  • Make a double batch of tahini dressing and keep it in the fridge for up to five days—it becomes a secret weapon for struggling with weeknight meals.
  • If your tahini dressing breaks or looks grainy, start fresh with a clean bowl, whisk together a tablespoon of water, then slowly whisk in the broken dressing until it comes back together.
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