cruciferous crunch salad with lemon tahini dressing
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5 from 3 votes

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!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: Cruciferious Crunch Salad, kale and cabbage salad, lemon tahini dressing
Servings: 4
Calories: 135kcal
Author: Samantha Rowland



  • 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.



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. 


Calories: 135kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Fiber: 4g | Sugar: 2g