shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messpin it!
shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messpin it!
This is an easy one, completely by my own choice. Eating raw foods with regularity, while simultaneously trying to make it varied, is HARD. (Feels way awesome though, trust.) 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 (oh, and 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 more baller-time. If I’m in a potluck situation, I always volunteer the salad portion. Mostly because I don’t want to eat a crummy salad, but also because I want my peeps to get real jazzed about vegetables. I know I can fix them up pretty well, so the token salad offering becomes this sort of greater mission thing. I was thinking about holiday time and all of that indulgent heft, the need for a fresh counterbalance that still felt rich in certain ways.

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 :)

Big hugs,

shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messpin it!tahini // the first messpin it!shredded brussels sprouts + fall veg salad w/ garlicky orange tahini dressing // the first messpin it!
Print the recipe here!
With tahini dressing guidance from Tara
NOTES: You could easily mix up the veg here. I went with beets and sweet potatoes (because yay! Just found they’re kind of awesome in their raw state), 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.

salad ingredients:
1/2 lb brussels sprouts, trimmed + finely shredded/sliced
2 stalks celery, thinly sliced
2 small-medium beets, peeled + cut into thin matchsticks
1 small-medium sweet potato, peeled + cut into thin matchsticks
1 apple, cored + thinly sliced
1/2 small red onion, sliced into little slivers
salt + pepper

dressing ingredients:
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp grainy mustard (or dijon, whatevs)
1/3 cup raw tahini (or regular, NBD)
juice of 1 orange (a generous 1/4 cup)
raw honey/maple syrup/agave nectar to taste
1-2 tbsp extra virgin olive oil
salt + pepper
splashes of apple cider vinegar/water for thinning out (if necessary)

to finish:
big handful flat leaf parsley, roughly chopped
1/3 cup raw pumpkin seeds

In a large bowl, combine the sliced brussels sprouts, celery, beets, sweet potato shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.

Make the dressing: combine all of the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of cider vinegar/water etc to get there). Check it for seasoning, adjust and set the dressing aside.

Pour the dressing onto the salad and toss it up. Garnish with the pumpkin seeds and parsley. I think it could hold up in its dressed state, sans apples, for a couple hours if you had to bring it somewhere. Just add the apples and garnish it up right before serving.

  • Harriet06/11/2013 - 6:07 am

    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.ReplyCancel

  • Claire (Eat Well. Party Hard.)06/11/2013 - 8:31 am

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

    This is what I love about you.ReplyCancel

  • Kathryn06/11/2013 - 9:15 am

    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.ReplyCancel

  • tara06/11/2013 - 9:25 am

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

  • thelittleloaf06/11/2013 - 9:48 am

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

  • Emma Galloway06/11/2013 - 10:17 am

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

  • Kristen06/11/2013 - 10:45 am

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

    • Laura Wright06/11/2013 - 1:48 pm

      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 :)

  • Maja06/11/2013 - 10:56 am

    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.ReplyCancel

  • Emma06/11/2013 - 11:04 am

    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.ReplyCancel

  • Fresh and Foodie06/11/2013 - 12:17 pm

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

  • Katy06/11/2013 - 12:32 pm

    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!ReplyCancel

  • Pamela Joy06/11/2013 - 1:01 pm

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

  • Dawn06/11/2013 - 1:24 pm

    Your salads always look so beautiful! Love the colours.ReplyCancel

  • Kristen06/11/2013 - 2:08 pm

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

  • Eileen06/11/2013 - 3:17 pm

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

  • Katrina @ Warm Vanilla Sugar06/11/2013 - 3:44 pm

    HELLO! This slaw looks fantastic!ReplyCancel

  • dishing up the dirt06/11/2013 - 5:20 pm

    lovely, easy, tasty. Love this recipe.ReplyCancel

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

  • 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!ReplyCancel

  • Nina07/11/2013 - 12:25 pm

    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.ReplyCancel

  • molly yeh07/11/2013 - 1:14 pm

    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?ReplyCancel

  • Golubka07/11/2013 - 9:46 pm

    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!ReplyCancel

  • Justina08/11/2013 - 1:16 am

    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?ReplyCancel

  • Shelly @ Vegetarian 'Ventures08/11/2013 - 9:31 am

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

  • Rebecca Jane09/11/2013 - 7:59 am

    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 xxReplyCancel

  • Adri09/11/2013 - 9:03 pm

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

  • Jessicaisbaking10/11/2013 - 1:35 am

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

  • Liz Oppenheim10/11/2013 - 2:58 pm

    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.ReplyCancel

  • Brian @ A Thought For Food11/11/2013 - 10:07 pm

    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.ReplyCancel

  • sarah13/11/2013 - 9:34 pm

    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. xoReplyCancel

  • […] dann aber wohl oder über an die Essensbereitung gemacht. Zum Glück hatte ich noch ein Glas mit diesem Dressing im Kühlschrank, sodass ich nur noch schnell etwas Gemüse raspeln musste und fertig wars schon das […]ReplyCancel

  • Ashlae17/11/2013 - 9:48 am

    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. <3ReplyCancel

  • […] Shredded Brussels Sprout Salad with fall vegetables and garlic-tahini dressing, via The First Mess […]ReplyCancel

  • Stephanie @ Everyday Feasts19/11/2013 - 7:48 am

    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 :)ReplyCancel

  • […] First Mess’ Garlicky Orange Tahini Dressing (Gluten + Dairy Free): You really can’t go wrong with tahini! A bright salad to match […]ReplyCancel

  • Lo13/12/2013 - 5:27 pm

    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.ReplyCancel

  • […] recipe from The First Mess […]ReplyCancel

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  • […] Shredded Brussels Sprouts + Fall Vegetable Salad from The First Mess […]ReplyCancel

  • […] another one from brussels sprout-loving The First Mess, this time featuring a garlicky orange tahini […]ReplyCancel

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  • […] Žalių daržovių salotos ir saulėgrąžų duona. Dėl salotų – tikėjausi kažko įspūdingesnio. Gaivios ir sezamai fone maloniai žaidžia, bet nieko stulbinančio. Sveikatinimosi sumetimais pasilieku jau blog’e skelbtas. Dėl duonos, tai jau reikėtų susivokti, jog su kepimo milteliais duona nekepama. Nei skrudinimui, nei panini keptuvei. Visgi, “keksas” vienas labai malonesnių ir mes jau kaip suokalbininkai prisirišom prie saulėgrąžų duonos ir obuolių bei imbiero džemo derinio (svajonių pusryčiai). Beabejo, obuolienei tik cukraus 5-6 kartus pamažinus, apsiribojus viena citrina ir mažiau vandens. Žodžiu, duona – itin itin. […]ReplyCancel

  • […] Shredded Brussels Sprouts and Fall Vegetable Salad with Garlicky Orange Tahini Dressing (the recipe calls for raw vegetables, but I think it could be equally delicious with roasted ones!) […]ReplyCancel

  • […] Loosely adapted from my whole foods idol, The First Mess Nutrition Information Serving size: 1/6th of the recipe Calories: 179 Fat: 11.8g […]ReplyCancel

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  • Adrienne C28/11/2014 - 1:12 pm

    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!ReplyCancel

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  • Lyndi23/11/2016 - 5:45 pm

    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!ReplyCancel

  • […] Shredded brussels sprouts + fall vegetable salad with garlicky orange tahini dressing […]ReplyCancel

  • […] Find the recipe here: The First Mess […]ReplyCancel

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