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.