Colorful Crunchy Salad with Tahini-Lime Dressing
This colorful, crunchy salad is packed with fresh, vibrant veggies and topped with a creamy tahini-lime dressing. It’s quick to make, full of flavor, and a refreshing side dish or light meal option.
Equipment
- Julienne peeler
- Sharp kitchen knife
Ingredients
- 1 zucchini julienned with a julienne peeler
- 1 carrot julienned
- 2 red bell peppers thinly sliced
- ¼ cup purple cabbage shredded
- Juice of 1 lime
- 1 tbsp tahini
- Pinch of non-iodized sea salt or Himalayan salt
- Optional: a small splash of water to thin the dressing if needed
Instructions
- Start by julienning the zucchini and carrot using a julienne peeler. For the leftover inner part that doesn’t shred cleanly, chop or shred by hand.
- Add the zucchini, carrot, bell pepper, and shredded cabbage to a large mixing bowl.
- In a separate small bowl, whisk together the lime juice, tahini, and a splash of water if needed. This creates a creamy, citrusy dressing without any oil.
- Pour the dressing over the salad, sprinkle with salt, and gently toss until everything is coated.
- Let the salad sit for 5–10 minutes to allow the flavors to blend and mellow, then it’s ready to enjoy!
Notes
For an extra kick, you can add a dash of cayenne pepper or chili flakes to the dressing.
If you prefer a thicker dressing, reduce the amount of water added.
You can substitute the tahini with almond butter or sunflower seed butter for a different flavor.
If you prefer a thicker dressing, reduce the amount of water added.
You can substitute the tahini with almond butter or sunflower seed butter for a different flavor.