Kitchen Sink Layered Salad with Tahini Maple Dressing

May 24, 2015
Vegan Kitchen Sink Layered Salad

Well, home after our first mini camping trip of the year. We found it a bit rushed and not enough time to really relax. Trish is feeling a little run down today, but I’m the one that just drove 3.5 hours while she slept! Just joking lol. We already want to plan another one in June but go for the Friday and Sat. Leaving the boys at home was a complete success, no major incidents and they both look healthy (and happy they didn’t have to come) lol.

Setting up our Coleman pop up trailer is starting to get to both of us so we might start to look around at full travel trailers and trucks. It would be way more space, more comfortable and cooking vegan would be so much easier on the road with a full kitchen! We were actually up pretty early and off on the road by 8:30am, which means we arrived home around 12 noon. The boys had just woke up and came home to a big pile of messy dishes even though we’d told Ethan to wash up after himself Teenagers! After a 3.5 hour drive no one is really ready to cook a full meal so salad it is!

Vegan Kitchen Sink Layered Salad
I just love red cabbage raw or cooked, so in this salad it goes! I choose to make a nice “layered” salad. I called it the kitchen sink since it has everything in it that was available in my kitchen. The good thing about a layered salad is that you can basically add anything you want to make a colorful salad.

Vegan Kitchen Sink Layered Salad
My layered salad has a layer of mixed greens, tomatoes, mushrooms, red peppers, red cabbage, black beans, corn, celery, cucumber, carrots and avocado. Not bad for a quick salad!

Vegan Kitchen Sink Layered Salad
I served this salad with one of my favorite dressings, Tahini maple. It really would be great with any dressing you choose.

Vegan Kitchen Sink Layered Salad

Vegan Kitchen Sink Layered Salad
Prep time
Total time
Recipe type: Salad
Cuisine: American
Serves: 2 large
  • Salad
  • 4 cups mixed greens
  • 1 red bell pepper
  • 1 carrot shredded
  • 1 cup of mushrooms
  • 1 cup of black beans
  • 2 ears of corn raw
  • 1 cup of shredded cabbage
  • ¼ piece of cucumber diced
  • 1 tomato sliced
  • 1 stalk of celery chopped
  • Tahini Maple Dressing
  • 1 Tablespoon maple syrup
  • 2 Tablespoons lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon tahini
  • ⅛ teaspoon pepper
  • ¼ teaspoon chilli powder
  • ¼ teaspoon garlic powder
  1. Layer salad ingredients in a glass bowl in any order you like.
  2. Tahini Maple Dressing
  3. Whisk all ingredients briskly. Serve room temperature or chilled.

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