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.
Place in a large bowl drizzle with oil, sprinkle with the garlic, salt and lemon zest. Massage with your fingers until tender, about 3 minutes.
Add the onion, tahini dressing, starting conservatively, tossing well and adding more to desired creaminess. (I admitt I like this quite heavy with dressing) Taste, and add more salt and lemon juice to taste. Toss in pistachios and fresh parsley and sprinkle with sumac.
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. 🙂
Keywords: brussel sprout salad, brussel sprout salad recipe, brussel sprout slaw, brussel sprout salad with Tahini, Brussel sprout salad with Pistachio, brussel sprout salads recipes