Rainbow Chopped Salad & Tahini Lime Dressing

Name: Rainbow Chopped Salad with Tahini Lime Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ☐ 2 Tbsp (30g) tahini; ☐ 2 Tbsp (30ml) tamari,; ☐ 2 Tbsp (30ml) lime juice; ☐ 1½ Tbsp (23ml) light olive oil; ☐ 2 cloves (6g) garlic,; ☐ ¼ tsp chili flakes; ☐ ½ cup (70g) shelled edamame,; ☐ 1½ cups (258g) cooked & cooled soybeans; ☐ 1 cup (70g) shredded red/purple cabbage; ☐ 1 cup (101g) diced celery; ☐ 1 cup (20g) cilantro,; ☐ ½ cup (60g) shredded carrot; ☐ 2 medium (30g) green onions,; ☐ 1 medium (136g) avocado,; ☐ 1 medium (123g) tomato,; ☐ a few (5g) leaves fresh basil,; ☐ 1 sheet sushi nori,; ☐ ½ cup (72g) oil-roasted salted peanuts; ☐ 2 tsp (6g) brown or black sesame seeds

Rainbow Chopped Salad with Tahini Lime Dressing

Prep Time 20 mins Total Time 20 mins

net carbs vary

Pin Recipe

Author: Heather Varaleau Meal & Course: Salads, Mains

Difficulty: Intermediate Servings: 4 Calories: 430 Beast Season: Summer, Suitable throughout the year Dietary Tags:

Moderate Protein Balance

Description

A colorful chopped salad with soybeans, edamame, crisp vegetables, avocado, peanuts, and fresh herbs. A creamy tahini lime dressing with garlic and a touch of heat ties everything together.

Yield: 4 salads | ½ cup (120ml) dressing (2 tablespoons [30ml] per salad)
Prep Time: 20 minutes
Storage: salad and dressing separately, refrigerated for up to 3 days.

Soy-Free (Higher-Carb): replace the soybeans with 1½ cups (246g) chickpeas (a 15-ounce [425g] can, drained and rinsed). Omit the edamame and add 2 cups (60g) baby spinach, chopped. Replace the peanuts with ½ cup (80g) toasted pumpkin seeds.

Peanut-Free: replace the peanuts with either ½ cup (65g) toasted slivered almonds or ⅓ cup (53g) toasted pumpkin seeds.

Lower-Carb: replace the red cabbage with green/white cabbage. Omit the carrot. Increase the tomato to 1½ medium (185g). Replace the peanuts with ⅓ cup (53g) toasted pumpkin seeds. This reduces the net carbs by 1g per salad.

For any of the above options, untoasted nuts or seeds can be toasted in a rimmed baking sheet at 350°F (175°C) for roughly 7 minutes. Monitor to prevent burning.

Ingredients

Dressing Ingredients:

☐ 2 Tbsp (30g) tahini
☐ 2 Tbsp (30ml) tamari, (soy sauce, or aminos)
☐ 2 Tbsp (30ml) lime juice ((about 1 medium lime))

☐ 1½ Tbsp (23ml) light olive oil (or neutral-flavored oil of choice)
☐ 2 cloves (6g) garlic, (crushed (equal to 1 tsp))
☐ ¼ tsp chili flakes ((optional or to taste))

Salad Ingredients:

☐ ½ cup (70g) shelled edamame, (thawed if frozen, blanched and cooled if fresh. Replace this with 2 cups (60g) baby spinch, chopped, for soy-free.)

☐ 1½ cups (258g) cooked & cooled soybeans (or 1½ cups (246g) chickpeas for soy-free (about 1x 15-ounce [425g] can, drained & rinsed))

☐ 1 cup (70g) shredded red/purple cabbage
☐ 1 cup (101g) diced celery ((about 2½ medium stalks))

☐ 1 cup (20g) cilantro, (chopped)

☐ ½ cup (60g) shredded carrot ((about 1 medium carrot))
☐ 2 medium (30g) green onions, (chopped (about ½ cup))
☐ 1 medium (136g) avocado, (chopped or sliced)
☐ 1 medium (123g) tomato, (chopped (about 1 cup))
☐ a few (5g) leaves fresh basil, (chopped)

☐ 1 sheet sushi nori, (cut into small pieces (I use scissors for this) (optional ✎))

☐ ½ cup (72g) oil-roasted salted peanuts (or toasted slivered almonds (65g) or toasted pumpkin seeds (80g) for (pea)nut-free. Use the pumpkin seeds for the soy-free version (they are higher in protein and lower in carbs).)

☐ 2 tsp (6g) brown or black sesame seeds

Instructions

Whisk the dressing ingredients together in a small bowl or put in a small jar and shake to combine. Set aside.
Put all salad ingredients, apart from the sesame seeds, in a large salad bowl or medium-sized mixing bowl.

Optionally, set aside the sliced avocado to place on top as per the picture.
Pour the dressing over the salad and mix thoroughly to combine.

Optionally, set aside a little dressing to drizzle over the avocado as per the picture.
Divide the salad equally between 4 dinner bowls and top with the sesame seeds (and avocado if set aside).

Additional chili flakes or nori flakes can also be sprinkled on top.
Enjoy soon after dressing.

Used to Make This Recipe

Faster Grating

2-Way Box Grater Check It Out
Easy to Clean

Garlic Press Check It Out
Easy Peasy

Handheld Lemon/Lime Juicer Check It Out
Heat-Safe

Glass Mixing Bowls Check Them Out
Sharp

Knife & Block Set Check It Out
Hygenic & Non-Toxic

Cutting Board Set Check Them Out
Accurate

Kitchen Scale Check It Out
Handy Sizes

Measuring Spoons Check Them Out

This website uses "geni.us" links. Genius links direct you to products on your regional marketplace. If a product is not available in your part of the world, a similar product or a search for similar products will be displayed instead. You can see all the kitchen equipment and gadgets I use or recommend here.

Nutrition Facts

Servings 4

Serving Size 1 salad made with edamame and soybeans. See notes section below for soy-free facts.

Amount Per Serving
Calories 430kcal

% Daily Value *
Total Fat 32g50%
Total Carbohydrate 21g8%
Dietary Fiber 12g48%
Protein 23g46%

Net Carbs 9g

* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs

Notes

As per product labels, tahini often contains fewer net carbs than what national databases suggest, while oil-roasted peanuts typically contain more net carbs than what national databases suggest.
The nori isn't very noticeable in the salad, so this addition is more for nutritional value (the iodine content). Feel free to increase the amount for more of a fishy flavor. Nori has 0g net carbs, is a good source of iodine, and contains some protein. You could also replace some of the tamari in the dressing with a vegan fish sauce.
Toasting pumpkin seeds adds great crunch and depth of flavor. If you're not a big pumpkin seed fan and haven't tried them toasted, you might be surprised by the difference. Depending on your location, toasted pumpkin seeds can often be bought already toasted in many large supermarkets or online.

Keywords: vegan keto chopped salad, keto chopped salad, low carb chopped salad, rainbow chopped salad, soybean salad, edamame salad, tahini lime dressing, high protein vegan salad, low carb bean salad, vegan bean salad, tahini salad, keto salad recipe

Rate this recipe

Frequently Asked Questions

Expand All:

What data is used to calculate nutritional data for this recipe?

When available, I usually use NCCDB data in Cronometer to calculate calories and macros. Occasionally, I use USDA data. For a few ingredients, however, I use label or custom data instead, even when NCCDB or USDA data is available. Typically, this is because I’ve found the product label data to differ substantially and consistently for those foods. Please note that NCCDB, USDA, and label data can change over time, so the nutritional calculations for the recipe, make at the time of writing, may differ from calculations made with current data.

For this recipe, I used label or custom data for the pumpkin seeds (Bob's Red Mill) in the soy-free version of the recipe. For the edamame, I am using USDA data for frozen, unprepared edamame.

The calorie and macro numbers on your recipes seem oddly uniform. Why is that?

Counting calories and macros can negatively impact mental health, so most numbers are rounded. Calories are rounded to the nearest multiple of 5, and macros are rounded to the nearest 0.5 g or whole number, depending on their value and use. For simplicity, naturally occurring sugar alcohols are counted as fiber unless the recipe includes added sugar alcohols.

Rate this recipe

Add a question

Keto for Vegans

Rainbow Chopped Salad with Tahini Lime Dressing

Nutrition Preview

Related Recipes