Rainbow Salad Tahini Dressing (Printable)

Colorful vegetables blended with creamy tahini dressing for a fresh, light, and vibrant dish.

# 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 - 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)

# Directions:

01 - Slice, julienne, shred, and halve vegetables as indicated, then combine all in a large salad bowl.
02 - In a small bowl, whisk tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and pepper. Gradually add water to achieve a pourable consistency.
03 - Pour the tahini dressing over the prepared vegetables and toss gently until evenly coated.
04 - Sprinkle toasted sunflower seeds and chopped fresh herbs over the salad, if desired.
05 - Serve immediately or chill for 10 to 15 minutes for enhanced crispness.

# Expert Advice:

01 -
  • It comes together in 20 minutes but tastes like you spent all afternoon on it.
  • The tahini dressing is creamy without cream, making this genuinely satisfying enough for a main course.
  • Every vegetable stays crisp and bright, and honestly, eating this feels less like a diet choice and more like a celebration.
02 -
  • Don't dress this salad too far in advance—the vegetables will start releasing water and the whole thing gets soggy within an hour.
  • The dressing might seem thick when you first whisk it, but that tahini needs that patience to emulsify properly with the acid and oil.
03 -
  • Toast your sunflower seeds in a dry pan for just a few minutes before adding them—they'll taste nuttier and more vibrant than straight from the bag.
  • If your tahini dressing breaks or looks separated, it means you've added the water too fast; just start over with a fresh tablespoon of tahini and slowly whisk in your broken dressing like you're making it all over again.
Return