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Rainbow Salad with tahini dressing


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 14 cups 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: Vegetarian

Description

Eat the rainbow, the healthiest way to eat!


Ingredients

  • 2 1/2 cups shredded purple cabbage (freshly shredded or store-bought  )
  • 3 cups shredded carrots, about 3 large carrots (freshly shredded or store-bought )
  • 1 cup pomegranate seeds
  • 5 Persian cucumbers, diced ( about 2 1/2 cups)
  • 112 oz bag frozen shelled edamame, thawed
  • 2 cups frozen corn, thawed
  • 3 tablespoons black sesame seeds
  • 8 Slices goat cheese or more to taste
  • 1/41/2 cup za’atar

Instructions

  1. Combine all the ingredients in a large bowl and toss well.
  2. Place za’atar in small bowl or plate
  3. Dip the goat cheese slices in the za’atar making sure you cover both sides of the goat cheese
  4. This is optional you can lightly warm the goat cheese in a small non-stick skillet with a thin coating of olive oil.  Make sure you handle the goat cheese rounds carefully, so they don’t fall apart
  5. To prepare the dressing, combine all the ingredients in a blender and blend until smooth. Pour over the salad, toss well and place goat cheese round on top of salad.

Nutrition

  • Serving Size: 2 cups, with dressing and without cheese
  • Calories: 340
  • Sugar: 19.2
  • Sodium: 158.2
  • Fat: 18
  • Saturated Fat: 3
  • Unsaturated Fat: 9.5
  • Trans Fat: 0
  • Carbohydrates: 37.1
  • Fiber: 8.1
  • Protein: 14.7
  • Cholesterol: 0
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