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Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

Cruciferous Crunch Salad with Tangy Tahini Dressing

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Stephanie Dreyer


  • 1 bag of Trader Joe’s Cruciferous Crunch Blend (or 3 cups chopped curly kale, 3 cups shredded red and green cabbage, and 3 cups shaved Brussels sprouts)
  • 1 jar capers, drained
  • 1/4 cup plus 2 tablespoons apple cider vinegar
  • 6 teaspoons tamari (gluten-free soy sauce)
  • 3 tablespoons tahini
  • 1/4 cup nutritional yeast
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 2 small organic avocados, chopped


  1. Whisk together the vinegar, tamari, tahini and nutritional yeast.
  2. Stir in the vegetable mix and combine well.
  3. Add in the capers and the garbanzo beans. Mix well.
  4. Refrigerate for at least 2 hours before serving. Stir in the avocado just before serving. Stores well in an air-tight container (without the avocado) for 3-4 days.