Lemony Brussel Sprout Salad with Pistachios and Tahini Sauce
Total Time
25 minutes
Prep Time
25 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
4 servings
- 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
- ¼-½ cup Everyday Tahini Sauce
- 1/2 teaspoon sumac
- salt and lemon juice to taste
- ¼ cup pistachios ( or other nut or seed like sunflower seeds, pumpkin seeds, pine nuts, slivered almonds)
- 1/4 cup fresh chopped parsley
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Garnish with a sprinkling of sunflower sprouts, aleppo chili flakes, zaatar spice or even Dukkah Seasoning and some sliced avocado – all optional!
Step 5
Save recipe for the next time?
