Eat the Rainbow Salad

A crisp, colorful, nutrient-packed salad with the kind of crunch you crave. Perfect for a reset or potluck favorite.

Ingredients

• 1/4 red cabbage, thinly sliced

• 4 stalks kale, stems removed and leaves chopped

• 1 cup snap peas, sliced on the bias

• 3 carrots, julienned

• 1 small bunch of radishes, thinly sliced

• 2 tablespoons hemp seeds

Carrot Ginger Dressing

• 2 tablespoons tahini

• 1 tablespoon apple cider vinegar

• 1 tablespoon olive oil

• 1 tablespoon maple syrup

• 1 teaspoon tamari

• 1 garlic clove, minced

• 1-inch piece of ginger, grated

• 1–2 tablespoons water, as needed to thin

Instructions

1. Prep the Vegetables
   Use a mandoline (or sharp knife) to slice the cabbage, snap peas, carrots, and radishes super thin. Remove stems from the kale and chop the leaves finely. Combine everything in a large bowl.

2. Make the Dressing
   In a small bowl, whisk together the tahini, vinegar, olive oil, maple syrup, tamari, garlic, and ginger. Add water a little at a time until you reach a smooth, pourable consistency.

3. Toss the Salad
   Pour the dressing over the veggies and toss thoroughly to coat.

4. Add the Final Touch
   Sprinkle hemp seeds over the top just before serving.