Rainbow Salad with Tahini (Print Version)

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

# Ingredient List:

→ 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)

# Recipe Steps:

01 - Thinly slice, julienne, shred, or halve all vegetables as specified and combine in a large salad bowl.
02 - Whisk tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and pepper in a small bowl. Add water gradually until the 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 using.
05 - Serve immediately or chill for 10 to 15 minutes to enhance crispness.

# Expert Suggestions:

01 -
  • It's ready in 20 minutes with zero cooking, perfect for when you want something satisfying without heating up the kitchen.
  • The tahini dressing tastes indulgent but comes together with just pantry staples you probably already have.
  • Every bite feels different because of all the colors and textures, so it never gets boring even as leftovers.
02 -
  • The dressing gets thicker as it sits because the tahini absorbs moisture, so if you're making it ahead, whisk in a little extra water just before serving.
  • Don't dress the entire salad if you're not eating it all immediately; keep the dressing separate and toss just what you need so leftovers stay crisp.
03 -
  • If your tahini seems stubborn or thick, a quick whirl in a blender with the other dressing ingredients smooths it out without extra effort.
  • Taste the dressing before you dress the salad; this is your only chance to adjust seasoning without it being lost in the vegetables.
Go Back