Pin It The first time I made this rainbow salad, I had just moved into a new apartment and my kitchen boxes were still unpacked. I grabbed every colorful vegetable from the farmers market that morning and ended up with something so vibrant on my plate that it felt like celebrating. That accidental discovery became my go-to whenever I need to remind myself that healthy food can also feel joyful and alive.
Last summer I brought this to a potluck and watched three different people ask for the recipe, which never happens with salad. My friend Sarah texted me two days later saying she made it three times that week and her kids actually fought over the leftovers. Theres something about all those colors together that makes people happy before they even take a bite.
Ingredients
- Red and yellow bell peppers: These bring sweetness and crunch that balance the earthier vegetables
- Purple cabbage: Adds this gorgeous color and a slight peppery bite that keeps things interesting
- Carrots: Julienned they create these beautiful ribbons that catch the dressing perfectly
- Cucumber: Brings a refreshing juiciness that lightens up all the dense vegetables
- Cherry tomatoes: Little bursts of brightness throughout every forkful
- Sweet corn: Natural sweetness that plays so well against the tangy tahini
- Red onion: Just enough sharpness to wake up all the mild flavors
- Mixed salad greens: The base that holds everything together and adds varied textures
- Tahini: Creates this rich creamy dressing without any dairy
- Lemon juice: Essential brightness that cuts through the tahini richness
- Maple syrup: Just a touch to balance the acidity and complement the natural vegetable sweetness
- Olive oil: Helps the dressing coat everything and adds its own fruity notes
- Garlic: One clove is enough to give depth without overwhelming the fresh vegetables
- Sunflower seeds: Optional but worth it for that toasted nutty crunch on top
Instructions
- Prep your rainbow:
- Slice all the vegetables and arrange them in your largest bowl. Taking time with the knife work makes such a difference in how satisfying each bite feels.
- Make the magic dressing:
- Whisk the tahini, lemon juice, maple syrup, olive oil, garlic, salt and pepper until smooth. Add water one tablespoon at a time until it reaches a pourable consistency that still feels luxurious.
- Bring it together:
- Pour the dressing over the vegetables and use your hands or large spoons to gently toss everything until each piece is lightly coated.
- Finish with flair:
- Sprinkle sunflower seeds and fresh herbs over the top right before serving for that restaurant finish that makes people feel special.
Pin It This salad saved me during a particularly chaotic week when cooking felt impossible. Id come home exhausted, throw together whatever vegetables I had, and somehow dinner felt like a triumph instead of a compromise.
Making It Your Own
Use whatever vegetables look beautiful at the market or are languishing in your crisper drawer. Radishes add nice bite, shaved broccoli stems bring crunch, and fresh herbs can almost replace the greens if thats what you have.
Protein Additions
Chickpeas make it a complete meal, grilled tofu adds savory depth, or a soft boiled egg on top transforms it into brunch. The tahini dressing plays well with almost any protein you choose.
Make Ahead Magic
You can prep all the vegetables and store them separately in the fridge for up to three days. Keep the dressing in a jar and give it a good shake before using.
- Wait to add the dressing until right before serving or the vegetables will weep and lose their crispness
- Cherry tomatoes and cucumbers release water so dress these salads sparingly and eat within a day
- The flavors actually develop nicely if you let it sit for ten minutes before serving
Pin It Hope this salad brings as much color and joy to your table as it has to mine.
Questions & Answers
- → What vegetables are used in this salad?
It includes red and yellow bell peppers, carrots, purple cabbage, cucumber, cherry tomatoes, sweet corn, red onion, and mixed greens like arugula and spinach.
- → How is the tahini dressing prepared?
The dressing combines tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and pepper, thinned with water for a smooth consistency.
- → Can this dish be made vegan?
Yes, substituting maple syrup for honey keeps it fully vegan.
- → Are there optional toppings for added texture?
Toasted sunflower seeds and fresh herbs like parsley, cilantro, or mint enhance texture and flavor.
- → How long does it take to prepare?
The salad takes about 20 minutes to prepare with no cooking required.