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Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce

Lemony Brussel Sprout Salad with Creamy Tahini Sauce and Pistachios - a tasty, vegan salad that can be made ahead. Perfect for midweek lunches or potlucks or gatherings. #brusselsprouts #brusselsproutsalad #brusselsproutslaw #brusselsproutsrecipes #vegan #plantbased #cleaneating #eatclean #vegansalad

4.5 from 2 reviews

Lemony Brussel Sprout Salad with Tahini Dressing and Pistachios – a tasty, vegan salad that can be made ahead. Perfect for midweek lunches or potlucks or gatherings.

Scale

Ingredients

Garnish with avocado, sunflower sprouts,  aleppo chili flakes (or regular) , zaatar spice or dukkah (all optional)

Instructions

Shred or slice brussel sprouts using a food processor ( grater attachment) or mandolin. ( Feel Free to purchase pre-shredded brussels sprouts, or broccoli slaw or a slaw mix.

Place in a large bowl and drizzle with oil, sprinkle with salt and lemon zest. Massage with your fingers until tender, about 3 minutes.

Add tahini dressing, starting conservatively, tossing well and adding more to desired creaminess.  Taste, and add more salt and lemon juice to taste. Toss in pistachios.

Garnish with a sprinkling of sunflower sprouts, aleppo chili flakes, zaatar spice or even Dukkah Seasoning and some sliced avocado – all optional!

Notes

If making ahead, perhaps leave the nuts out, and add right before serving, to keep them nice and crunchy.

This will keep 3 days in the fridge.

Feel free to use this like a “slaw” – great in wraps and tacos. 🙂

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