Shredded Brussels & Fall Veg Salad with Garlicky Orange Tahini

Created by Laura Wright
5 from 2 votes
Fall vegetable salad with shredded brussels sprouts and root vegetables is fresh and crunchy. A creamy tahini dressing brings it all together.
An overhead shot of a shredded, colourful salad.
An overhead shot of a shredded colourful salad in a bowl.

This fall vegetable salad is an easy recipe, completely by my own choice. Eating raw foods with regularity, while simultaneously trying to make it varied, is more difficult than I thought it would be. My brain is always in a future-thinking mode where food is concerned. I need to soak almonds because I’m almost out of almond milk! That granola needs to dehydrate for 8 hours, which means I should be around to check it later on, probably… I should pick some greens and celery now and put them in the fridge so that I don’t get lazy about juicing tomorrow morning. Salad is the one thing I’m eating everyday that allows for spontaneity (also raw chocolate + banana shakes, I’m having those everyday too).

I wanted to make one that would be suitable to gathering ’round though, a little bit nicer. If I’m in a potluck situation, I always volunteer the salad portion. Mostly because I want my friends to get real enthusiastic about vegetables. I know I can fix them up pretty well, so the obligatory salad offering becomes this greater mission. I was thinking about holiday time and the need for a fresh counterbalance that still felt rich in certain ways.

Lots more slaw-style salad inspiration here in the form of: kale and Brussels sprout caesar slaw, charred corn slaw, and 10 vegetable slaw with citrus miso dressing.

I love a tangy and creamy tahini-based dressing. It seems like a bit of a hippie-dip staple, but for good reason. It has a luscious texture that really fills out a salad/slaw. Its undeniably fatty feel on the tongue carries flavour really beautifully too. Citrus, cumin and garlic tag along, all with a quick blitz in the blender. Then I just did some small shreds/cuts on a bunch of my fall faves. The beets and sweet potato stay crunchy. The apple is lightly tart and juicy. The Brussels sprouts fill this out and the celery was kind of a last minute addition, super fresh though.

I ate this with a big helping of greens and half an avocado, you know, just for fun. Pretty refreshing and perfect as far as Fall lunches go. Anyway, gonna keep it short today. This gal’s got seeds/nuts to sprout, buckwheat to soak, cherry tomatoes to dry, lathing to tear out in a future kitchen (!!!), trim to paint, and other fun things.

4 photos showing different types of produce, either in an indoor setting or in the garden.
An overhead shot of tahini in a measuring cup.
Two photo s showing a colourful shredded salad.

Shredded Brussels & Fall Veg Salad with Garlicky Orange Tahini

Fall vegetable salad with shredded brussels sprouts and root vegetables is fresh and crunchy. A creamy tahini dressing brings it all together.
5 from 2 votes
Prep Time: 30 minutes
Total Time: 30 minutes
Servings 6



  • 1 clove of garlic, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon grainy mustard (or Dijon)
  • cup tahini
  • ¼ cup orage juice
  • 1 teaspoon maple syrup
  • 1 tablespoon extra virgin olive oil
  • sea salt and ground black pepper, to taste
  • cold water to thin the dressing out (if necessary!)


  • ½ lb Brussels sprouts, trimmed and finely sliced
  • 2 sticks celery, thinly sliced
  • 2 small beets, peeled and cut into thin matchsticks
  • 1 small sweet potato, or 2 carrots, peeled and cut into thin matchsticks
  • 1 apple, cored and thinly sliced
  • ½ small red onion, sliced into thin half moons
  • sea salt and ground black pepper, to taste
  • ¼ cup flat leaf parsley leaves, chopped
  • cup raw pumpkin seeds



  • You could easily mix up the veg here. I went with beets and sweet potatoes, but kohl rabi, celery root, little turnips and fennel would all be so tasty.
  • I use a very basic Benriner Japanese Mandolin to make quick work of the shreds. I’ve had it for years and it’s still so sharp–highly recommended small investment.


  • Make the dressing: combine all of the dressing ingredients in a blender on high until you have a smooth dressing that will just barely coat the back of a spoon. Add splashes of water and re-blend if necessary. Check the dressing for seasoning, adjust, and then set aside.
  • In a large bowl, combine the sliced Brussels sprouts, celery, beets, sweet potato shreds, sliced apple, red onion, and parsley. Season all of that with some salt and pepper and toss.
  • Pour the dressing onto the salad and toss it up. Top the salad with the pumpkin seeds. I think that this salad could hold up in its dressed state minus the apples for a couple hours if you had to bring it somewhere. Just add the apples and pumpkin seeds right before serving.

06/11/2013 (Last Updated 27/07/2023)
Posted in: autumn, carrots, creamy, earthy, gluten free, grain-free, holidays, quick, raw, salad, salty, side dish, sour, sweet, sweet potatoes, tahini, vegan, winter


Recipe Rating

  • Lesli

    5 stars
    Made this tonight…delicious! I used Brussels sprouts, sweet potato, beets, carrots, apple and turnip…will definitely be making this over and over again, especially since I have a fall and winter CSA share.

  • Ellie Gallick

    I’m in love with the autumn-in-a-bowl vibes here! I’ve been having this for lunch this week and will definitely make again!

  • Lyndi

    I have made this salad almost every week since September. Instead of doing raw beets and sweet potato, I roast them in the oven seasoned with a little cumin and garlic powder. I’m taking this to Thanksgiving tomorrow and adding in goat cheese because, well… cheese, it’s Thanksgiving!

  • Adrienne C

    I just found your website/blog last week and so happy I did. Love your recipes and your mojo! I made this salad yesterday and it was delicious! Love the raw beets and all the flavors are perfect together. I’m going to go have the leftovers for breakfast. Thanks!

  • Lo

    Sounds lovely! Can not wait to mix it up. To u make your own tahini? I found a method to make it that allows me to store and keep it longer.

  • Stephanie @ Everyday Feasts

    I love the colors in this! They’re so vibrant and yet so perfectly Fall-y. Thank you for sharing — it’s now on my list of must-try salads :)

  • Ashlae

    I’m thinking of embarking on some sort of raw journey in the near future, as four months of being removed from my normal eating habits have taken a SERIOUS toll on my belly. With that being said, I think this is just the nudge I need because I – miraculously – have every. single. ingredient for this recipe just chillin’ in my kitchen, waiting to be chopped up and sliced and thrown together to make this rawsome (too cheesy?) salad.

    PS – Your photos are my fav. <3

  • sarah

    I am sick in bed, sneezing and coughing my head off, and this looks like just the thing to make me feel better. Also, I love when you say hippie-dip. xo

  • Brian @ A Thought For Food

    Winter is when I tend to go with slaws and salads… even more than stews. Because that stuff can get old really REALLY quickly. You need these lighter dishes to keep things interesting.

  • Liz Oppenheim

    This is one gorgeous looking salad. I love shredded salads, and the dressing looks refreshingly different.

    One quick question: I have read several places that it is not safe to eat sweet potato raw because it contains an enzyme that inhibits protein digestion. I can never tell if this is alarmist, or advice worth heeding. Do you have any personal experience with feeling funny after eating them raw?

    Thanks so much! I always enjoy your new recipes.

  • Jessicaisbaking

    I made this for dinner tonight and it was AMAZING!! New Thanksgiving side, for sure!! Thanks for the recipe and keep up the inspiration!!

  • Adri

    This is a delight! It looks utterly tempting, and your photographs are gorgeous!

  • Rebecca Jane

    This is pretty much the exact salad i had the other night. I wholeheartedly agree with everything you’ve said in this post. Tahini dressings totally round out a big asse bowl of salad and i’m there with you in terms of raw food preparation- always something to dehydrate/ soak. I love it- i fall in love with food even more when i have to make that extra effort. Good luck with all you’re busy with xx

  • Shelly @ Vegetarian 'Ventures

    I had no idea you could eat sweet potatoes raw! I love this raw adventure you are currently knee deep in!

  • Justina

    The dressing sounds amazing. I love the tahini. I’ve seen it in recipes but I have not used it for a dressing.

    I’m also amazed that beets are in salads now (or again, I’m not sure). I love it.

    How long have you been eating raw?

  • Golubka

    This is such a beautiful salad and that tahini dressing sounds heavenly. You’re definitely inspiring me to make more raw food again. Thankfully, it is just the right time for it here in Florida, our green market is bountiful for the next 6 months!

  • molly yeh

    you had me at brussels sprouts. and then you had me again at tahini.. and then these gorgeous photos omg i just about died. this is everything i want in a vegetable thing and more. plz come be a guest at all of my potlucks?

  • Nina

    This sounds amazing! I’ve never cooked with tahini or raw sweet potato and this recipe has inspired me to try both!! Thanks so much for sharing and your photos are beautiful.

  • Katie | Healthy Seasonal Recipes

    I have to say your photos this time totally rock me. I am floored by them! I love the in your face close ups and the collage of the various elements. Very inspiring. Plus the recipe. These ingredients raw, I have never tried something like it. Awesome!

  • Mallory @ Because I Like chocolate

    I love everything about this salad; the colours, the flavours! Looks delicious!

  • dishing up the dirt

    lovely, easy, tasty. Love this recipe.

  • Katrina @ Warm Vanilla Sugar

    HELLO! This slaw looks fantastic!

  • Eileen

    Prettiest salad ever! Plus orange and mustard with crispy shredded winter veg just sounds right. :)

  • Kristen

    Thanks, Laura! Sounds like I need to get a mandolin. :)

  • Dawn

    Your salads always look so beautiful! Love the colours.

  • Pamela Joy

    This looks beautiful and delicious! Would be great to share at Thanksgiving!

  • Katy

    I love tahini but have only made dressing from it once or twice. I definitely need to do that again. I’m not sure if I’ve ever had brussels sprouts raw but I love the combination you’ve done here, especially with the apple!

  • Fresh and Foodie

    A tahini dressing! Great idea. I usually just use mine to make hummus or to drizzle on salads as-is.

  • Emma

    How stunning is this?! It’s so sad that many people think of salad as some sad undressed lettuce and perhaps a few token tomatoes!This would certainly prove them wrong.
    Root vegetables are so versatile and tahini with anything sounds good to me.

  • Maja

    I am always looking for my next new favorite tahini dressing and this orange version looks like a serious contender. Definitely prioritizing this recipe for tonight’s dinner salad :)

    As an aside, your photography and recipes are consistently inspiring.

  • Kristen

    This salad looks marvelous! I was just wondering, how you cut your veggies into matchsticks? Elite knife skills or a mandoline? :)

    • Laura Wright

      Hey Kristen! I’ve had a loooot of practice in the knife skills department, so I’ll chock it up to that. Mandolin would have made it go a bit faster though :)

  • Emma Galloway

    Oh yes, shredded veges and creamy salad dressing forms about half of my daily diet! :-)

  • thelittleloaf

    This is exactly the kind of thing I love to pack for my lunch at work. Tahini dressing comes up trumps every time :-)

  • tara

    Lady! This is gorgeous. I’ve got all the ingredients in the house, so I’m taking that as a sign.

  • Kathryn

    The whole having to get my shit together for raw food is one of the things that puts me off but this salad? This I can definitely get it together for. Such totally great flavours.

  • Claire (Eat Well. Party Hard.)

    “1 tsp grainy mustard (or dijon, whatevs)
    1/3 cup raw tahini (or regular, NBD)”

    This is what I love about you.

  • Harriet

    I have to admit, I’ve been totally inspired by your raw-someness (tehe). Lately I’ve been doing roughly two-thirds raw, one-third cooked, and am just IN LOVE with how I feel. I’m enjoying food in a totally different way, and it’s terrific. Thank you for giving me the courage to step out into it!

    This salad looks exactly like something that should be in my belly right now. Raw beetroot is a favourite, as is nearly every other ingredient. Bliss.