Cruciferous Crunch Salad with Lemon Tahini Dressing

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!

How to make cruciferous crunch salad?

Step 1: Add the dressing ingredients to a large bowl 

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

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Step 4: Toss the salad with tongs until all the greens are coated with dressing. Taste for salt.

What is tahini?

Tahini 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. 

Substitutions and FAQ’s

How to make cruciferious 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 

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

★ Did you make this recipe? Please give it a star rating below!

Cruciferous Crunch Salad with Lemon Tahini Dressing

Perfect for lunch or dinner any time of year, this cruciferous crunch salad with lemon tahini dressing is vegan, paleo and Whole30 approved!

5 from 3 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: Cruciferious Crunch Salad, kale and cabbage salad, lemon tahini dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Calories: 135kcal

Author: Samantha Rowland

Ingredients

• 1 package cruciferous crunch salad mix see notes for alternatives
• 1 package organic broccoli slaw
• 1/4 cup organic 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.

Notes

How to make Cruciferous Crunch Salad Mix:

• 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 

If you don't have tahini, almond butter, sunflower seed butter, pumpkin seed butter or cashew butter can also be used!

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. 

Nutrition

Calories: 135kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 374mg | Fiber: 4g | Sugar: 2g | Vitamin A: 43.8% | Vitamin C: 123.4% | Calcium: 8.1% | Iron: 8.8%

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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.