Description
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.
Ingredients
- 8–10 ounces brussel sprouts, shaved, shredded or very finely sliced, ( use a mandolin, food processor, or chefs knife) about 6 cups.
- 1/4 cup finely sliced onion ( or sub green onions)
- 1 garlic clove, finely minced
- 2 teaspoons olive oil (or just enough to lightly coat)
- 1/4 teaspoon salt
- zest of one small lemon
- 1/4–1/2 cup Everyday Tahini Sauce
- 1/2 teaspoon sumac
- salt and lemon juice to taste
- 1/4 cup pistachios ( or other nut or seed like sunflower seeds, pumpkin seeds, pine nuts, slivered almonds)
- 1/4 cup fresh chopped parsley
Garnish with avocado, sunflower sprouts, aleppo chili flakes (or regular) , zaatar spice or dukkah (all optional)
Instructions
Shred or very thinly 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 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.
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. 🙂
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 0.7 g
- Sodium: 297.8 mg
- Fat: 18.5 g
- Saturated Fat: 2.6 g
- Carbohydrates: 5.9 g
- Fiber: 1.8 g
- Protein: 4.4 g
- Cholesterol: 0 mg
