Veggie Salad – There’s nothing quite as refreshing as raw, crisp vegetables. Not only are fresh vegetables incredibly healthy and delicious, but they’re the ultimate convenience food! This Veggie Salad requires less than 15 minutes from start to finish and is incredibly easy to make.
Not only is this Veggie Salad quick and easy to make, but it is the ultimate food prep meal! Grab this salad right-from-the-fridge for a quick lunch on the go, or even as a snack. Want to learn how to make it for yourself? Keep reading!
Like mentioned above, this Veggie Salad is super simple and easy, and incredibly customizable. In this recipe, we opted for radishes, red bell peppers, celery, red cabbage, parsley, carrots, shallots, and corn. This was totally based on flavor preference, and is personally the combination of vegetables we most enjoy. Don’t like some of the veggies we used? You’re welcome to switch out whatever veggies you prefer!
And while fresh veggies are delicious on their own, the secret ingredient in this recipe really comes down to the Tahini Dressing for Salad…
Tahini Dressing for Salad
If you’ve never had tahini before, its something you simply have to experiment with in your diet! Versatile and easy to use in a variety of recipes, tahini is an especially tasty addition to fresh vegetables. With a garlicky and tangy flavor, this Tahini Dressing for Salad is the perfect finishing touch to this Veggie Salad Recipe.
The real secret to making the perfect Tahini Dressing for Salad lies in the cooking method for the garlic. I emphasized using lightly cooked garlic because using the quantity of garlic (3 tablespoons!) called for in the Tahini Dressing for Salad Recipe below in raw form would be far too pungent. Of course you can always just roast your garlic in the oven. However, roasting garlic will contribute a deep, rich and savory note, which is not really what you are going for with the whole tangy tahini concept.
So then, how do you lightly cook your garlic?
How to Cook Garlic
You can either lightly cook your garlic in the microwave, or on the stovetop. Both methods are described below in the directions.
Microwave Method: I personally prefer to use the microwave to cook my garlic, because it is so much quicker. However, inevitably anytime I suggest using a microwave, I get a swarm of criticism.
The critics insist that microwaved food is “radioactive”, that I have nuked out all of the nutrients, or that I am putting myself at increased risk of cancer from exposure to microwaves. I don’t know who started the microwave myths or why people have become so emotional about insisting they are true. However, if you go on Pub Med and read legitimate research on comparing microwave-cooked food with other traditional cooking methods, you might think differently. Once you understand the concept of “heat transfer” and how a microwave actually works, alongside that it is scientifically impossible for a microwave to leave “radioactive residue” on your food, then you can make an informed decision about whether or not to use a microwave.
It IS however true that pretty much all cooking methods will destroy some nutrients along with enzymes in your food as well as alter the food in some manner. But microwaves don’t necessarily do any more damage to the food than any other cooking method. In fact, there is research showing microwaves can actually do less damage than some other cooking methods.
The use of a microwave is such a hot debate among natural food enthusiasts. Because of this, I decided to compile the facts on microwave ovens in an article HERE.
Stovetop Method: If you do not have a microwave, you can pan-roast whole, unpeeled garlic cloves in a heavy skillet over medium heat on the stovetop for about 10 minutes, or until garlic is soft. Peel the cloves and crush the soft garlic with the back of a fork.
Love tahini as much as we do? Here are some of our favorite recipes using tahini for you to try out!
Tahini Recipe: If you’re looking for an added burst of flavor to pair with meat or fresh veggies, this Tahini Recipe is for you!
Cauliflower Hummus: Hummus is traditionally made with chickpeas, but what most don’t know is that cauliflower hummus is just as delicious!
The BEST Hummus Recipe: Not avoiding legumes? This Hummus Recipe is savory and delicious. It’s made with hemp seeds for a mega nutrition boost that does not alter the hummus flavor.
Now since you’ve learned all about this Veggie Salad, let’s teach you how to make it! Keep reading to jump straight into the recipe…
This Veggie Salad requires less than 15 minutes from start to finish, is full of phytonutrients, and is incredibly easy to make.
- Prep Time: 10 minutes
- Cook Time: 1 minutes
- Total Time: 11 minutes
- Yield: 6 to 8 1x
- 3/4 cup finely chopped radishes
- 3/4 cup finely chopped red bell pepper
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped red cabbage
- 3/4 cup finely chopped parsley
- 3/4 cup finely chopped carrots
- 3/4 cup finely chopped shallots
- 1 cup frozen organic corn, thawed
Tahini Dressing for Salad
- 3 tablespoons minced garlic
- 2 tablespoons organic extra virgin olive oil
- 5 tablespoons tahini
- 1/4 cup fresh lime juice
- 3/4 teaspoon anchovy paste
- 2 tablespoons raw apple cider vinegar
- 1 1/2 teaspoon raw honey
- 3 tablespoons water
- Pink Himalayan salt, to taste
- Begin by washing all the vegetables, and placing on a large cutting board to chop them using a knife (like this one).
- Once the vegetables are chopped, add them to a very large mixing bowl and gently toss. Set the salad aside.
Tahini Dressing for Salad
- Place the minced garlic and olive oil in a small, covered microwave-safe bowl; heat on high for about 1 minute, or until garlic is just barley soft (Note: Alternatively, you can pan-roast whole, unpeeled garlic cloves in a skillet over a medium heat for about 10 minutes, or until garlic is soft.)
- Transfer the garlic and olive oil to a mini food processor and add the tahini, lime juice, anchovy paste, apple cider vinegar, raw honey and water.
- Process until smooth and creamy. Season with salt to taste.
- Form a well in the middle of the bowl and drizzle in the Tangy Tahini Vinaigrette. Serve the salad at room temperature.
As long as the chopped salad is “dressed” with the vinaigrette it should keep for up to 4 days if stored in a covered container in the refrigerator.
Keywords: Veggie Salad