This cruciferous crunch salad with lemon tahini dressing is going to become your new go-to meal prep salad. Not only is this salad incredibly easy to make, but it holds up well in the fridge for days and is vegan, gluten free, paleo and Whole30 approved!
Why this recipe works:
- The salad greens in this recipe include kale, cabbage, brussel sprouts and broccoli slaw. These greens are extremely filling and perfect for lunch or dinner!
- Add your favorite protein to make this a complete meal! Meal prepped oven baked chicken breast or 7 minute salmon are great for this!
- The homemade lemon tahini dressing is addicting and so simple to make! Never buy store bought again!
- You can make this salad in under 5 minutes using bagged salad mixes!
Ingredients:
- Cruciferous crunch salad mix
- Broccoli slaw
- Tahini
- Dijon mustard
- Lemon juice
- Salt
- Garlic powder
Instructions:
Step 1: Add the dressing ingredients to a large bowl (affiliate)
Step 2: Combine the dressing ingredients and stir in water until the dressing has thinned out and will easily dress the salad
Step 3: Add the cruciferous crunch salad mix and a bag of broccoli slaw to the bowl
Step 4: Toss the salad with tongs until all the greens are coated with dressing. Taste for salt.
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Top tips:
How to make cruciferous crunch salad mix at home
- Remove the thick center stalks from one bunch of kale. Chop the kale into thin ribbons
- Shred 1/2 of a small red cabbage with a knife or using the shredding attachment on the food processor
- Shred 1/2 pound brussel sprouts with a knife or the shredding attachment of the food processor
Substitutions and FAQ’s
What is tahini?
Tahini (affiliate) is a paste made from sesame seeds (just like almond butter or peanut butter). It’s incredibly creamy and has a really distinct sesame seed flavor! In this recipe, the tahini is used in salad dressings to instead of olive oil. It’s a great source of healthy fats and stands up really well to acids like vinegar and lemon juice.
What if you don’t have tahini?
If you don’t have tahini, you can use almond butter, sunflower seed butter, pumpkin seed butter or cashew butter in place of tahini
Can you make this cruciferous crunch salad ahead of time?
Yes! This salad actually gets better as it sits in the fridge! So it’s perfect for meal prep or to make ahead of time for parties! It also does well out in the sun so it’s perfect for cookouts!
This salad can withstand being in the fridge for 2-3 days with the dressing, however the dressing can be made up to a week in advance.
What else can you serve with this salad?
- Whole30 cauliflower potato salad,
- Whole30 Sundried Tomato Turkey Sliders
- 10 Minute Ranch Chicken
- Air fryer chicken nuggets
- Salmon cakes
Substiutions:
Cruciferous crunch salad mix: This is a pre-made salad mix you can find at Trader Joe’s. See the notes above on how to make this salad mix yourself.
I often make this salad with all broccoli slaw instead of the cruciferous crunch. You can use 2 bags of broccoli slaw if you cannot find the salad mix and don’t want to make it yourself.
Broccoli slaw: you can use traditional coleslaw mix (cabbage and carrots) or use more kale or shredded brussel sprouts in place of the broccoli slaw.
Tahini: Tahini can be substituted with almond butter, cashew butter or sunflower seed butter.
Lemon juice: You can also use apple cider vinegar or white wine vinegar in place of lemon juice. You will need about 2 tablespoons.
If you love this recipe, you should try:
- Shaved Brussel Sprouts Salad
- Kale and Brussel Sprouts Salad with Cranberries
- Avocado Ranch Broccoli Slaw
- Cauliflower Potato Salad
Cruciferous Crunch Salad with Lemon Tahini Dressing
Guided Recipe Video
Ingredients
- 1 package cruciferous crunch salad mix – see notes for alternatives
- 1 package organic broccoli slaw
- 1/4 cup tahini
- juice from 1 lemon
- 2 tbs. apple cider vinegar
- 1 tbs. dijon mustard
- 3-4 tbs. water
- 1/2 tsp. salt
- 1 tsp. garlic powder
Instructions
- In a large bowl combine the cruciferous crunch salad with the broccoli slaw.
- In a small jar, combine the tahini, lemon juice, apple cider vinegar, dijon mustard, salt, garlic powder and 3 tbs. of water. Combine well. You can add up to 1 more tbs. of water depending on the consistency.
- Pour the dressing over the salad mix. Mix well until completely coated.
- Serve immediately or refrigerate up to 3-4 days
- Note: if you can’t find cruciferous crunch salad mix, combine 3 cups chopped kale, 1/4 cup chopped red cabbage, 1 cup shredded brussels sprouts and 1/2 cup broccoli slaw.
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Notes
- Remove the thick center stalks from one bunch of kale. Chop the kale into thin ribbons
- Shred 1/2 of a small red cabbage with a knife or using the shredding attachment on the food processor
- Shred 1/2 pound brussel sprouts with a knife or the shredding attachment of the food processor
Nutrition Information
Update Notes: This recipe was originally posted in August 2017, but was published again in May 2019 to include step by step directions with photos, updated recipe notes and video.
Princess
The dressing is AMAZING. Could literally eat it on anything. One of the best homemade dressings I have had in a long time. Perfect salad. I added tomato, diced red onion, and cucumber for more freshness. DELISCIOUS. Will be eating again
Suzanne
Simple and delicious! Love this healthy salad!
Molly
Thank you so much for posting this, this salad was delicious! I added a package of TJ’s steamed lentils to make it a super filling lunch. Thank you!
Miz Helen
Your Salad looks fantastic, we will love it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
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Miz Helen
Helen at the Lazy Gastronome
This looks so amazingly good!! Thanks for sharing at the What’s for Dinner link up!
Farrah
I’ve been meaning to make something with the tahini that I have left! This sounds delicious! :D
Julie @ Running in a Skirt
I need this one in my life!