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.

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.
Print Recipe
5 from 1 vote

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.
PREP TIME30 mins
TOTAL TIME30 mins
Diet Gluten Free, Vegan, Vegetarian
Servings: 6
Author: Laura Wright

Equipment

Ingredients

DRESSING

  • 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!)

SALAD

  • 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

Instructions

  • 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.

Notes

  • 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.


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