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

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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 minutes
COOK: 10 minutes
TOTAL: 30 minutes
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

68 thoughts on “Brussels Slaw with Tahini Dressing”

  1. Love these Brussels Slaw with Tahini Dressing, these seems super amazing and unique. My kids gonna love this recipe, thanks for sharing with us.

  2. 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.

  3. 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!

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