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Hello big beautiful rainbow salad!!!!
Guys, this Thai crunch salad with tahini dressing is my favorite salad of all times…okay, maybe not, but it is for now.
4 reasons why I am obsessed with this Thai crunch salad:
- It’s huge and it’s packed with veggies.
- It’s a-make-in-advance-kind-of-salad. The veggies are hearty enough that you don’t need to worry about any soggy/wilty lettuce situation – THE WORST!!! You can make this Thai crunch salad several days in advance enjoy it for dinner, or lunches through out the week. Also for reason #1 and reason #2 this salad is the ultimate salad to bring to a party!
- It’s a rainbow salad, which is always a good sign that you are getting a variety of nutrition into your body…taste the rainbow!!
- It’s super duper easy to make! Just throw all the veggies in a huge bowl, whip up the dressing in the food processor and toss everything together.
If this Thai crunch salad isn’t the salad of your dreams than I don’t know what is!
Because it’s totally the salad of my dreams….
What’s happening in this Thai crunch salad?!
- Lots of shredded green cabbage
- shredded purple cabbage – we’re going for the rainbow here!
- shredded carrots
- red bell pepper
- green onion
- seedless cucumber
- lots of cilantro leaves – the more the better!
- toasted sesame seeds
- Creamy Tahini dressing – sweet tangy, and nutty…so good!
Trust me, you’re going to LOVE that tahini dressing!!! And guys, if you are more into a peanut dressing you can easily swap the tahini paste for peanut butter and the sesame seeds for roasted chopped peanuts. That wold be super yummy!
One of the reasons I like the tahini paste and sesame seeds instead of peanut butter is that if you are serving this salad to a crowd you don’t have to worry about anyone having a peanut allergy…something to keep in mind when bringing food to a party. Besides this tahini dressing will blow your socks off with how good it is!
As I’ve said several times, as a food blogger I don’t get a chance to re-make my recipes a bunch of times – I’m always working on the next recipe for the blog. This Thai crunch salad will 100% become one of the few recipes I made on a regular basis. I LOVE knowing that!!! It’s not just because I enjoy eating the salad it’s because it’s only takes 15 minutes to make and it makes such a large batch, perfect for leftovers without getting soggy.
Nothing makes me happier than knowing I have some sort of prepared veggies or salad in the fridge waiting for me to effortlessly add to any meal at a moments notice. You know it’s going to be a feel good week with this Thai crunch salad in your fridge!
I have visions of bringing this Thai crunch salad to every picnic, pool party, or backyard BBQ I’m invited to this summer! Yes, i’m already thinking about summer – let’s be honest, who isn’t?! As if we need another reason to obsess over this salad even more than we already do!
I hope you all enjoy this Thai crunch salad as much as we do. I mean who doesn’t want to eat a crunchy, refreshing salad that is as beautiful as a rainbow?! You know what they say…”we eat with our eyes first”.
Taste the Thai crunch salad rainbow (not said in a creepy whisper voice)!
Super Easy Thai Crunch Salad with Tahini Dressing
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6 to 8 (for larger portions) 1x
- Category: Salads, Side, Appetizers
- Cuisine: Vegan, Vegetarian, Gluten Free, Dairy Free, Refined Sugar Free
Description
Thai crunch salad is packed with a variety of hearty veggies. It’s perfect for making in advance (no soggy lettuce) and for bringing to parties.
Ingredients
- Salad
- 4 cups green cabbage, shredded
- 2 cups Purple cabbage, shredded
- 2 cups Shredded carrots*
- 1/2 Seedless cucumber, cut into half moons
- 1 Red bell pepper, sliced into small strips
- 4 to 5 green onions, sliced
- 1/2 to 1 bunch cilantro, leaves only
- 1/4 cup toasted Sesame seeds (you can buy them already toasted)
- Tahini Dressing
- 1/2 cup Tahini paste (sesame butter)**
- 2 to 3 tablespoons pure Maple syrup
- 2 tablespoons gluten free soy sauce (or tamari or coconut aminos for a soy free version)
- 2 tablespoons rice vinegar
- 1/4 cup filtered water
- 1 inch Ginger
- 2 cloves Garlic
Instructions
- Prepare veggies: Prepare the veggies as instructed above. To shred the cabbage I use the slicing blade of my food processor. You could also buy pre-shredded cabbage/coleslaw mix at the grocery store for an even faster salad prep. Place all the veggies, including the sesame seeds in a large mixing bowl.
- Make the tahini dressing: If you used your food processor to shred your cabbage rinse out the bowl and place the S blade in the bowl. Add all ingredients for the dressing to the food processor and process until smooth and creamy. Taste and adjust flavors as needed. The consistency should be runny buy cling to the spoon, add a little more water if it’s too thick.
- Finsih: Pour all of the dressing over the eggies. Toss well to combine, top with extra cilatnro leaves for garnish and sesame seeds, if desired. Serve immediatly.
- Leftovers: Leftovers will keep in the fridge for 3 to 4 days. This salad makes great leftovers because the hearty veggies hold up next to the dressing. The only ones that get a little soggy are the cucumbers and the cilantro – if this bothers you than add them in right before eating.
Notes
*shredded carrots: I prefer the texture of shredded carrots that are store bought. I find these in the salad section, If you want to shred your own you can either use the shredding blade on your food processor or use the large holes of a box grater.
**You could swap the tahini paste for natural peanut butter for a flavor variation. You could also swap the sesame seeds for roasted, chopped peanuts.
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