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Shredded Brussels & Fall Veg Salad with Garlicky Orange Tahini

5 from 2 reader reviews
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
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Ingredients

DRESSING

  • 1 clove of garlic, peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon grainy mustard (or Dijon)
  • ⅓ 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
  • ⅓ 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.

Equipment

Recipe 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.
Fall vegetable salad with shredded brussels sprouts and root vegetables is fresh and crunchy. A creamy tahini dressing brings it all together.