Rainbow Salad Tahini Dressing (Print Version)

A crisp, colorful mix of vegetables tossed in a tangy tahini dressing for a fresh, 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 - ½ cup sweet corn kernels, 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 freshly squeezed lemon juice
12 - 1 tablespoon maple syrup or honey
13 - 1 tablespoon olive oil
14 - 1 clove garlic, minced
15 - 2–3 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)

# How to Make It:

01 - Slice, julienne, shred, and halve all vegetables as specified, then transfer to a large salad bowl.
02 - Whisk tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and black pepper in a small bowl. Add water gradually until the dressing achieves a pourable consistency.
03 - Pour the dressing over the vegetables and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted sunflower seeds and chopped fresh herbs on top, if desired.
05 - Serve immediately for best freshness or chill for 10 to 15 minutes to enhance crispness.

# Additional Tips::

01 -
  • It comes together in 20 minutes and still feels like you've made something real.
  • The tahini dressing is so good you'll find yourself pouring it on everything else in your fridge.
  • It's naturally vegan and gluten-free, but tastes indulgent enough that no one will notice or care.
  • The colors actually stay vibrant and crisp, unlike salads that wilt into mush.
02 -
  • Tahini can seize up if you add water all at once—whisk it in slowly, watching how the dressing thins out so you stop before it becomes watery.
  • Cut your vegetables right before serving or toss them with a tiny pinch of salt and a squeeze of lemon juice to prevent them from releasing water and making the salad soggy.
  • Room-temperature dressing coats vegetables better than cold dressing, so don't refrigerate it first.
03 -
  • Make the tahini dressing a few hours ahead and let it sit at room temperature—it actually tastes better and fuller flavored than when it's cold.
  • If you want to add protein, toss in chickpeas, crumbled roasted tofu, or edamame; they absorb the dressing and become these little flavor bombs.
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