Rainbow Salad with Tahini Dressing (Printable Version)

A colorful mix of fresh vegetables dressed in creamy tahini with lemon and herbs.

# Components:

→ Vegetables

01 - 1 cup thinly sliced red bell pepper
02 - 1 cup thinly sliced yellow bell pepper
03 - 1 cup julienned carrot
04 - 1 cup shredded purple cabbage
05 - 1 cup sliced cucumber
06 - 1 cup halved cherry tomatoes
07 - 1/2 cup cooked or canned sweet corn kernels, drained
08 - 1/4 cup thinly sliced red onion
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)

# Method Steps:

01 - Thinly slice, shred, julienne, or halve all vegetables as specified and place them in a large salad bowl.
02 - In a small 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 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 using.
05 - Serve immediately, or refrigerate for 10 to 15 minutes to enhance crispness.

# Expert Advice:

01 -
  • Every bite crunches with freshness and the tahini dressing ties everything together without heaviness.
  • It's genuinely easier to make than it looks—no cooking, no complicated techniques, just good vegetables doing what they do best.
  • You can prep it in twenty minutes and feel like you've accomplished something real in the kitchen.
02 -
  • Don't dress the salad more than an hour before eating or the vegetables will start to release water and dilute the tahini into a thin soup.
  • If you make the dressing ahead, store it separately and give it a stir before tossing—tahini has a mind of its own.
03 -
  • If you're prepping vegetables the day before, keep them separate and store the cucumber in a sealed container so it doesn't release water onto everything else.
  • Toast your sunflower seeds in a dry skillet for three to five minutes until they smell nutty—it's the difference between nice and unforgettable.
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