Save to Pinterest I discovered this salad on a sweltering afternoon when my farmers market haul threatened to wilt faster than I could eat it. Standing in my kitchen surrounded by a rainbow of bell peppers, I realized that the best meals don't always require cooking—just smart assembly and a dressing that ties everything together. The tahini dressing was the revelation, creamy and tangy in a way that made raw vegetables feel like the main event instead of the opening act.
I made this for a potluck once and watched people gravitate toward it before touching anything else on the table. Someone asked for the recipe while they were still chewing, which is always a good sign. Since then, it's become my go-to contribution because it's colorful enough to look thoughtful without requiring me to wake up at dawn to prepare it.
Ingredients
- Red and yellow bell peppers: Slice them thin so they stay crisp and sweet, and buy them when they're slightly soft to the touch—they're at their most flavorful.
- Carrots: Julienne them into thin matchsticks for a delicate texture that catches the dressing.
- Purple cabbage: This is your salad's anchor, providing crunch and a subtle earthiness that balances the bright citrus dressing.
- Cucumber: Use Persian or English cucumbers if you can; they have fewer seeds and won't turn your salad watery.
- Cherry tomatoes: Halve them just before serving so they don't release their juice too early and make everything soggy.
- Corn kernels: Fresh from summer is ideal, but frozen works beautifully—just thaw and drain them well.
- Red onion: Slice it paper-thin for a sharp bite that adds complexity without overwhelming the other flavors.
- Mixed salad greens: Choose a blend that includes some sturdier leaves like romaine so everything holds up when you toss.
- Tahini: Buy the best quality you can find; cheaper versions often taste dusty and bitter.
- Lemon juice: Freshly squeezed is non-negotiable here—bottled just doesn't have the same brightness.
- Maple syrup or honey: This small amount rounds out the sharpness of the tahini and lemon, creating balance.
- Olive oil: Use your everyday oil, not your fancy finishing oil.
- Garlic: One small clove is plenty; too much will overpower the delicate vegetables.
- Toasted sunflower seeds: Toast them yourself if you have time—the difference is noticeable and worth it.
- Fresh herbs: Parsley adds a fresh note, cilantro brings brightness, mint adds unexpected coolness.
Instructions
- Prep your vegetables with intention:
- Wash everything thoroughly and pat dry—wet vegetables dilute the dressing and create a mushy texture. Slice and chop each vegetable separately so you can appreciate their individual colors and shapes as they go into the bowl.
- Build the dressing with confidence:
- Whisk the tahini with lemon juice first; it will seize up and look broken, but keep whisking. Once it comes together, add the remaining ingredients slowly, and the water last—you're looking for something that coats a spoon but still drips off.
- Combine with a gentle hand:
- Pour the dressing over the vegetables and use two spoons or salad tongs to toss gently, making sure every piece gets coated without bruising the delicate greens or tomatoes.
- Finish and serve:
- Scatter the sunflower seeds and herbs on top right before serving so they stay crispy. If you need to wait, cover the salad loosely with plastic wrap and refrigerate; a 10-minute chill makes the vegetables crisper and the flavors more pronounced.
Save to Pinterest The first time someone told me this salad made them happy, I realized that food doesn't have to be complicated to feel special. There's something about eating a plate full of colors that reminds you why cooking matters in the first place.
Variations Worth Trying
I've made this salad a hundred different ways depending on the season and what I have on hand. In summer, I add fresh corn right off the cob and heirloom tomatoes. In winter, I roast the carrots and add raw beets for earthiness. The structure stays the same, but the personality changes with each version.
Making It a Meal
This salad shines as a side, but it's also generous enough to be a light lunch or dinner. I've topped it with chickpeas, crumbled tofu, edamame, or even leftover roasted vegetables, and it never feels like you're just adding protein to a side dish—it feels intentional and complete.
The Tahini Dressing Philosophy
The magic here is that tahini dressing works with almost any vegetable combination you dream up. It's forgiving, balanced, and delicious enough that you'll find yourself making extra to drizzle on grain bowls, roasted vegetables, or even grilled bread. Once you master this dressing, you unlock a whole category of meals that feel restaurant-quality but require no special skills.
- Make the dressing a day ahead if you want deeper, more cohesive flavors.
- If the dressing sits, it will thicken slightly—just whisk in a touch more water to get back to the right consistency.
- Store leftovers in an airtight container in the refrigerator for up to three days, though the vegetables are best eaten fresh.
Save to Pinterest This salad has become my quiet success story in the kitchen—the one I reach for when I want to feel like I'm taking care of people without making a fuss. It's proof that the best recipes don't need to be fancy.
Common Recipe Questions
- → What vegetables are used in this salad?
The salad includes red and yellow bell peppers, carrots, purple cabbage, cucumber, cherry tomatoes, corn kernels, red onion, and mixed greens like arugula, spinach, and romaine.
- → How is the dressing prepared?
The dressing combines tahini, freshly squeezed lemon juice, maple syrup or honey, olive oil, minced garlic, salt, black pepper, and water to reach a smooth, pourable consistency.
- → Can the vegetables be substituted?
Yes, you can swap or add any seasonal or preferred vegetables to customize the salad.
- → How should the salad be served for best texture?
Serve immediately for crisp freshness or chill it for 10–15 minutes to enhance crunchiness.
- → What optional toppings enhance this salad?
Toasted sunflower seeds and fresh herbs like parsley, cilantro, or mint add extra flavor and texture.