Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce
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.
- Prep Time: 25
- Total Time: 25
- Yield: 4 1x
- Category: salad, vegan, vegan salad
- Method: tossed
- Cuisine: Middle eastern
- 8–10 ounces brussel sprouts, shaved, shredded or very finely sliced, ( use a mandolin, food processor, or chefs knife) about 6 cups.
- 2 teaspoons olive oil
- pinch salt
- zest of one lemon
- ¼–½ cup Everyday Tahini Sauce
- ¼ cup pistachios ( or other nut or seed like sunflower seeds, pumpkin seeds, pine nuts, slivered almonds)
- salt and lemon juice to taste
Garnish with avocado, sunflower sprouts, aleppo chili flakes (or regular) , zaatar spice or dukkah (all optional)
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!
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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