Brussels Slaw
Posted: | Categories: Recipes | Tags:salad vegan
Brussels Slaw
Melissa Ben-Ishay
Savory Recipes
I always have a bag or two of Brussels sprouts on hand—they stay good so well in the fridge. Whenever I find myself with Brussels that I want to use up to make room for something else, I make a simple salad. This one hits all the notes—it’s crunchy, creamy, and delicious!
If you love this recipe, you’ll also like this Shaved Brussels Sprouts Salad, Brussels Sprouts Salad with Crispy Potatoes, and the Vegan Kale Caesar Salad—which is in my cookbook!
Ingredients
- 1 bag Brussels sprouts
- 1/3 cup pumpkin seeds
- 1/3 cup sliced almonds
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- ¼ cup tahina
- Juice of 2 lemons
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- ¼ cup nutritional yeast
- 1 large garlic clove
- 1 tablespoon capers, chopped
- 1 tablespoon caper juice
- 3/4 teaspoon salt
- ¼ teaspoon pepper
Directions
Use a mandoline to shave the Brussels sprouts into thin slices, then add to a large bowl.
- Place the pumpkin seeds and almonds in a small frying pan over medium heat. Cook for 5-7 minutes, tossing occasionally, to toast. Transfer the seeds and nuts to the bowl with the Brussels sprouts as soon as they are golden brown and smell nutty, if you leave them in the pan they might burn.
- Whisk together all of the dressing ingredients in a small bowl until smooth.
- Pour the dressing over the Brussels sprouts and mix well to combine and get everything evenly coated.
- Serve immediately. (If you want to make it in advance, keep the dressing, seeds, and nuts separate from the Brussels sprouts until you’re ready to serve.)
