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Rainbow salad with Tahini Dressing

Prep Time 20 minutes
Servings 6

Ingredients

Salad

  • 1/2 cup dry quinoa cooked and cooled
  • 1 head romaine lettuce chopped
  • 2 cups diced purple cabbage
  • 1/2 bell pepper diced (any color, I used yellow)
  • 2 large carrots pepper and grated
  • 1/3 cup roasted peanuts chopped roughly
  • 1 cup edamame
  • 1 shallot diced
  • 1/8 cup cilantro chopped

Dressing

  • 1/3 cup tahini
  • 2 tablespoons shoyu, tamari or soy sauce
  • 1 lime, juiced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon raw organic honey
  • 1-2 inch knob ginger
  • Water to thin if needed

Instructions

  1. Add all salad ingredients to a large bowl or container.

  2. Add all the dressing ingredients to a mason jar or small bowl and shake or whisk until well combined. I like to use a mason jar in case I have leftovers and can easily store it in the fridge this way!

  3. Dress the salad to serve (I like to only dress the portion that I'm eating and then store any leftover salad and dressing separately in the fridge) and enjoy!