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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.

    Brussels Slaw with Tahini Dressing

    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.

    Brussels in Food Processor - The Lemon Bowl

    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.

    Brushing Olive Oil - The Lemon BOwl

    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.

    Za'atar Crouton with Tahini Brussels Slaw - The Lemon Bowl
    Creamy Tahini Brussels Slaw with Dried Cherries, Toasted Pine Nuts and Za'atar Croutons - The Lemon Bowl

    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.

    Tahini Brussels Slaw with Cherries, Pine Nuts and Za'atar Croutons - The Lemon Bowl

    Brussels Slaw with Tahini Dressing

    5 stars average
    Tossed in a creamy tahini garlic dressing and mixed with dried cherries and toasted pine nuts, Brussels sprouts have never tasted so good.
    PREP: 20 mins
    COOK: 10 mins
    TOTAL: 30 mins
    Servings: 6


    • ¼ cup pine nuts
    • 1 pound Brussels sprouts (about 4 cups)
    • ¼ cup tahini
    • juice of one lemon
    • 1 clove garlic (grated)
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • warm water
    • ½ cup dried cherries (roughly chopped)

    Za’atar Toasted Crostini


    • 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.


    Calories: 295kcalCarbohydrates: 38.4gProtein: 7.7gFat: 13.2gSaturated Fat: 1.8gPolyunsaturated Fat: 11.4gTrans Fat: 0gCholesterol: 0mgSodium: 662mgFiber: 3.6gSugar: 9.1g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. 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!

    2. 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. ;)

    3. 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 :)

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