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Eat The Rainbow Salad
Ingredients
Scale
- 1/4 red cabbage, thinly sliced
- 4 stalks kale, stems removed and leaves chopped
- 1 cup snap peas, sliced on the bias
- 3 carrots, julienned
- 1 small bunch of radishes, thinly sliced
- 2 tablespoons hemp seeds
Instructions
- Prepare the Vegetables
- Use a mandolin to slice the red cabbage, snap peas, carrots, and radishes super thin. Alternatively, this is a great opportunity to practice your knife skills!
- Remove the stems from the kale and chop the leaves finely. Combine all vegetables in a large bowl.
- Make the Dressing
In a small bowl, whisk together tahini, apple cider vinegar, olive oil, maple syrup, tamari, minced garlic, and grated ginger. Add water as needed to create a smooth, pourable consistency. - Combine the Salad
Add the dressing to the bowl of sliced vegetables and toss thoroughly to coat. - Add the Final Touch
Sprinkle hemp seeds over the top of the salad just before serving. - Serve and Enjoy
Transfer to a serving dish and enjoy this crisp, colorful, and nutritious salad!