Rainbow Salad Colorful Veggies (Print Version)

A colorful mix of fresh vegetables with creamy tahini dressing for a tasty, light meal.

# 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, cooked or canned, 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 - Thinly slice, shred, julienne, and halve vegetables as indicated, then combine all 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; gradually add water until pourable consistency is achieved.
03 - Pour dressing over vegetables and toss gently to distribute evenly.
04 - Sprinkle toasted sunflower seeds and chopped fresh herbs over the salad as desired.
05 - Serve immediately or chill for 10–15 minutes for enhanced crispness.

# Additional Tips::

01 -
  • It comes together in twenty minutes, which means you can make something genuinely nutritious while your coffee is still warm.
  • Every vegetable stays crisp and snappy because nothing gets cooked, so you taste exactly what you bought at the market.
  • The tahini dressing tastes indulgent without any cream, making it feel like you're treating yourself when you're actually eating vegetables.
02 -
  • The dressing gets thicker as it sits, so if you're prepping this ahead, store the dressing separately and toss everything together just before eating.
  • Don't skip the fresh lemon juice for anything bottled—it's the difference between a salad that tastes bright and one that tastes flat.
03 -
  • Cut all your vegetables roughly the same size so they taste balanced in every bite and the salad looks intentional rather than random.
  • Keep the greens separate until you're ready to serve if you're making this ahead, since they'll wilt from the moisture even though the other vegetables stay crisp.
Go Back