cruciferous crunch salad with lemon tahini dressing

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!
Course Salad
Cuisine American
Keyword dressing, paleo, tahini, vegan, whole30
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 135kcal
Author Bites of Wellness


  • 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


  • 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.



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%