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.
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.
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.
Your fork is waiting.
Brussels Slaw with Tahini Dressing
Za’atar Toasted Crostini
- 1 French baguette (sliced)
- ¼ cup extra virgin olive oil
- 2 tablespoons za’atar
- kosher salt
- 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.
Such a lovely recipe!!! I am in love with the flavors. Thanks so much for contributing!! xo
Thank you SO much for including me!!
Girl, this looks absolutely delish! I have never used tahini in anything besides hummus, but clearly I need to get on that stat!
You must use it more – it’s so freaking good!
I’m a big brussels sprout lover, but I almost never use tahini — even when I make hummus! You’ve convinced me that I need to change my ways, because this salad looks to die for! Happy baby shower day to Jessica!
Oh my goodness please let me know what you think of it!!
I really need to just take the plunge and try brussels sprouts already! Especially if they’re smothered in that garlic tahini dressing and there’s crostini on the side :)
YES you do!!
Yum! This looks ridiculously good!
I already love brussels sprouts, but now I have a new way to love them! I will definitely be bringing this to a party soon. Thanks for sharing!
I love them roasted but am so glad I switched it up this time!
A couple of years ago, I would have cringed at the thought of raw Brussels sprouts, but this sounds fantastic…especially with a good dose of tahini.
Trust me – the tahini sauce turns it into gold!
Totally want me some of this for lunch!!!
You would love this girl!
You had me at za’atar! ;)
What a stunning salad and love, love the oversize croutons! And such a sweet tribute…
Thanks so much Marissa!
brussels sprouts… tahini…za’atar??!?!! did you, like, hack into my brain to see all of my favorite things?!!!! i’m obsessed with this.
Such an honor – I’m a huge fan Molly!!!
liz, this looks so delicious!! i am obsessed with za’atar lately. i can’t get enough!
I would face plant right into the center of this! YUM!
brussels CROSTINI! i am in love. thank you so, so much!! xoxo
I hope you loved your shower!!! So excited for you girl!
Um yah, I need this crostini in my life! Great flavors and cutest nail polish to boot :) xo
Awww thank you girl!!
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!
Yes this would be the perfect Thanksgiving side!!
I love it I love it I love it. Thaaank you for participating, Leees!
Thank you for hosting such an amazing shower!!! xoxo
Yes, tahini is my jam. Love it on everything. This is the perfect dish to celebrate Jessica – that girl loves her brussels sprouts!!
I love it on everything too!!
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. ;)
Omg… I almost ate half of the pine nuts before they hit the salad!! Oops!
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 :)
I wish this was the type of food served at most baby showers!!!! Thanks for your sweet words. :) Enjoy following along today!