The Lemon Bowl®

Healthy Recipes Made Easy

Brussels Slaw with Tahini Dressing

By 65 Comments

Pin
Share
Flip
Jump to Recipe Print Recipe

Tossed in a creamy tahini garlic dressing and mixed with dried cherries and toasted pine nuts, Brussels sprouts have never tasted so good.

Confession: I will eat just about anything smothered in tahini. If you’re not familiar, tahini is a paste made from sesame seeds. You can find it in most grocery stores, ethnic markets and online. Growing up, my mom would use it to coat roasted fish but it also tastes delicious with chicken shawarma in a pita or as a dipping sauce with roasted vegetables.

MY LATEST VIDEOS

Speaking of vegetables, Brussels sprouts are in season and are at their peak flavor right now. While I normally love my Brussels roasted with lots of bacon, I decided to give them a quick blitz in the food processor and turn them into a raw slaw with a creamy tahini, garlic and lemon vinaigrette.

Since today is a special occasion, I decided to serve this Brussels slaw with an addictive little crostini made with olive oil, salt and a good pinch of earthy za’atar. Wondering what we are celebrating? Jessica of How Sweet Eats is expecting her first baby and the blogging world is coming together to celebrate in a BIG way.

I’m sure Jessica doesn’t need an introduction but if you’re not familiar with her blog, you must check it out. Literally, Jessica has never shared a recipe that I didn’t want to cook and eat immediately.

If the thought of raw Brussels makes you want to run for the hills, I urge you to reconsider. The acid in the lemon juice breaks down the raw-ness and the creamy, luscious tahini and addictive garlic totally sends it to the next level. Of course eating it on a crispy za’atar crostini doesn’t hurt either.

Happy Baby Shower, Jessica! I’m so excited for you and can’t wait to follow you on the next exciting chapter of your life. Thank you, as always, for being such an inspiration and shiny hot pink ball of energy. The world needs more of you. xoxo

Your fork is waiting.

Brussels Slaw with Tahini Dressing

Tossed in a creamy tahini garlic dressing and mixed with dried cherries and toasted pine nuts, Brussels sprouts have never tasted so good.
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: Lebanese
Keyword: slaws
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 295kcal
Author: Liz DellaCroce

Ingredients

  • 1/4 cup pine nuts
  • 1 pound Brussels sprouts about 4 cups
  • 1/4 cup tahini
  • juice of one lemon
  • 1 clove garlic grated
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • warm water
  • 1/2 cup dried cherries roughly chopped

Za'atar Toasted Crostini

  • 1 French baguette sliced
  • 1/4 cup olive oil
  • 2 tablespoons za'atar
  • kosher salt

Instructions

  • Pre-heat oven to 350 degrees and toast pine nuts on a baking sheet until golden brown, 5-7 minutes; set aside.
  • Remove the stems and halve Brussels sprouts then place in a food processor. Pulse until roughly chopped or use the slicer attachment to thinly slice. Alternatively, you can use a mandolin or simply thinly slice with a knife.
  • In the bottom of a large bowl, whisk together the tahini, lemon juice, grated garlic, salt and pepper. Slowly stream in up to 1/4 cup of warm water until you've reached a slightly thin and creamy consistency.
  • Add chopped Brussels to the bowl and toss to coat in the tahini dressing. Stir in the dried cherries and toasted pine nuts; set aside.
  • To prepare the crostini, spread baguette slices in an even layer on a baking sheet and brush with olive oil. Sprinkle with za'atar and a pinch of kosher salt. Bake until golden brown, 7-9 minutes.
  • Serve Brussels slaw with za'atar crostinis.
Nutrition Facts
Brussels Slaw with Tahini Dressing
Amount Per Serving
Calories 295 Calories from Fat 119
% Daily Value*
Total Fat 13.2g 20%
Saturated Fat 1.8g 9%
Trans Fat 0g
Polyunsaturated Fat 11.4g
Cholesterol 0mg 0%
Sodium 662mg 28%
Total Carbohydrates 38.4g 13%
Dietary Fiber 3.6g 14%
Sugars 9.1g
Protein 7.7g 15%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

 

You May Also Like:

Arugula Salad with Goat Cheese, roasted Potatoes a...
Avocado Toast with Egg, Ham and Arugula
Baked Chicken Thighs with Asian Glaze
Beef Shawarma Pitas with Tahini Dipping Sauce

Recipe Search

Reader Interactions

Comments

  4. Brussels sprouts are one thing I have a hard time being creative with, and I always feel bad when they’re in season, looking good, and I can’t think of what to do with them. So, thanks for the wonderful, unique idea! Can’t wait to try it.

    Reply

  12. Give me all the tahini too!! I went to make hummus last week and I was out of tahini. I nearly cried! I love, love, LOVE this crostini, Liz. Totally perfect for a baby shower!

    Reply

  34. What a great idea! I would love to have this as a side at my thanksgiving meal, especially as I just made my own tahini! Sneaky way to enjoy Brussel sprouts :)

    Thanks for the recipe!

    Reply

  37. Loooove Brussels sprouts salads and this is no exception. If only N hadn’t made me deathly afraid to consume tahini, ha! I’ll just have to eat a handful of toasted pine nuts and call it a day. ;)

    Reply

  38. Oh how I love a brussels sprouts salad… and love the idea of adding tahini – usually go with straight lemon juice and olive oil. And wow, this is quite possibly the most amazing baby shower menu in the history of baby shower menus… can’t wait to read through every last blog post. I’m somewhat new to blogging, and am inspired by this invisible friend community :)

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin
Share
Flip