My Rainbow Salad Is Easy To Create
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My Rainbow Salad Is Easy To Create


I made this dressing for a T.V. show I presented at and it was a winner with the crew. This dressing is just perfect over grains, salads or vegetables, tempeh or tofu dishes.


  • Fresh crisp salad leaves like baby gem or iceberg torn into pieces
  • Carrot
  • Cucumber
  • Black sesame seeds
  • ½ cup organic tahini
  • 1/8 cup freshly grated ginger juice
  • 1/8 cup rice malt syrup
  • 3 tbsp. lemon juice
  • 3 tbsp. tamari
  • 1 large clove garlic
  • ½ cup shredded coconut
  • 1 cup water (to start with)


Rainbow Salad

Using a tool called a channel (available from kitchen shops) take the carrot and cucumber and make 4 channels around the length of the vegetables. This will then create the shape in my picture attached. Lay out the salad greens on a white plate, decorate with the shaped vegetables, pour over some of the Thai dressing and sprinkle with black sesame seeds.
Thai Dressing

Blend all ingredients together in a high-speed blender. Store in a glass sealed jar in the refrigerator. Add required water for your desired consistency. The dressing will thicken as it stands so thin as necessary each time when using.