Rainbow Salad with Tahini Dressing

  • Yield 4 servings

A multicolored salad full of textures and flavors, tossed in a creamy tahini dressing.


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



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