Rainbow Salad Tahini Dressing (Printable)

Colorful crisp vegetables combined with a creamy, tangy tahini dressing make a fresh and healthy dish.

# 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
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)

# Step-by-Step Guide:

01 - Thinly slice, shred, julienne, or halve all vegetables as specified and place them together in a large salad bowl.
02 - In a small mixing bowl, whisk tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and black pepper. Gradually add water until the dressing reaches a pourable consistency.
03 - Pour the tahini dressing over the prepared vegetables and gently toss to coat evenly.
04 - Sprinkle toasted sunflower seeds and chopped fresh herbs on top, if using.
05 - Serve immediately or chill for 10 to 15 minutes to enhance crispness.

# Expert Tips:

01 -
  • The tahini dressing tastes creamy and indulgent without a drop of cream, making you feel like you're eating something decadent when you're actually eating vegetables.
  • Every color on your plate means a different nutrient, and somehow it's more satisfying to know that visually than to read about it.
  • It comes together in 20 minutes, which means you can make it on a Tuesday night without complaint and still feel accomplished.
02 -
  • If your tahini dressing breaks and looks grainy, you probably added the water too fast—start over with a fresh tahini base and add water drop by drop instead.
  • The vegetables will release water the longer the salad sits, so if you're making this ahead, keep the dressing separate and toss it in just before serving.
03 -
  • If you're making this for a crowd, double the dressing and keep it in a jar at the table so people can add more to their taste without the salad getting soggy.
  • Toast your own sunflower seeds in a dry pan for 3 minutes if you have time—they taste infinitely better than store-bought and only take a moment.
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