Rainbow Salad with Tahini Dressing

  • Yield: 4 servings


Tahini Dressing (1 cup):
3/4cup tahini
1/2cup fresh lemon juice
1/3cup Bragg Liquid Aminos
1/3 to 1/2cup filtered water, as needed to desired consistency
1/3cup fresh mint, whole leaves
1/4cup fresh basil, whole leaves
1cup cherry tomatoes
1/2cup shredded carrot (about 1 medium carrot)
1/2cup shredded daikon radish (about 1/4 of a small radish)
1/2cup mung bean sprouts
1/2cup sliced red beets, cut into thin discs (about 1/2 large beet)
1/2cup sliced cucumber (about 1 small cucumber)
4cups torn and lightly packed green leaf lettuce


  1. Into your blender, place all dressing ingredients. Blend to mix well. Add water as needed for desired texture.
  2. In a large mixing bowl, place tomatoes, carrot, daikon, bean sprouts, beets, and cucumber. Toss with dressing. Add lettuce last, toss lightly to mix.
  3. Serve salad in four bowls and garnish with fresh mint and basil. Enjoy immediately.
  4. Dressing will keep for 5 days in airtight container in fridge. Salad will keep for 3 days when stored separately in fridge.

Recipe originally printed in the cookbook Ani’s Raw Food Asia: Easy East-West Fusion Recipes by Ani Phyo.