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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.
Cuisine Gluten-Free, Nut-Free, Plant-Based, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword apples, beets, brussels sprouts, cumin, dijon mustard, garlic, maple syrup, orange juice, parsley, sweet potato, sweet potatoes, tahini
Prep Time 30 minutes
Total Time 30 minutes
Servings 6

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.