Shaved Brocolli and Brussels sprout salad with creamy tahini dressing
7 February 2024
This Shaved Brocolli and Brussels sprout salad with creamy tahini dressing is one of my new favourite salad recipes. Make this & you will reign the new salad, Queen or King 👑
Shaved Brocolli and Brussels sprout salad with
creamy tahini dressing
You will be reigned the new salad Queen or King. It’s such a winner.
Shaved Brocolli & Brussels sprout salad with creamy tahini dressing
SERVES 4
1 carrot, grated
6 brussels sprouts, finely shaved or finely sliced
1 large head of broccoli, shaved or chopped very finely
1/3 bunch of Tuscan kale (Cavalo nero) or curly kale, spines removed and sliced
½ cup of parsley, chopped
1/3 cup sunflower seeds, toasted
¾ cup of pomegranate seeds or cranberries or barberries
1/2 red onion, diced
Dressing
60 ml of extra virgin olive oil
2 teaspoons of nigella seeds or poppy seeds or chia seeds
1 lemon, juice of
3 tbsp tahini
2 tsp Dijon mustard
1 tbsp honey or maple syrup (use maple syrup to be vegan-friendly)
Sea salt & Pepper, to taste
A little water, if required, to thin the dressing
In a small bowl, combine the extra virgin olive oil, mustard, salt, nigella seeds (or chia or poppy seeds), honey or maple syrup, tahini, juice of a lemon, and freshly cracked black pepper. Whisk together until smooth.
If the mixture is too thick, add 1-2 more tablespoons of water at a time until you reach your desired consistency.
In a large mixing bowl, add grated carrot, shaved Brussels sprouts, shaved broccoli, chopped parsley, pomegranate aerils or cranberries, red onion & sunflower seeds.
Give the ingredients a good mix until combined.
Add only as much dressing as is required and toss to coat evenly.
Leftovers will be wonderful for lunches and added to healthy breakfasts with poached eggs. The dressing will keep in the fridge for up to 2 weeks.
There is also a little quick (90-second) video demonstration here if you’d like to look at that before you begin cooking.
Nellie
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Shaved Brocolli & Brussels sprout salad with
creamy tahini dressing
Shaved Brocolli & Brussels sprout salad with creamy tahini dressing
Equipment
- 1 grater
- 1 Cooks knife
- 1 Chopping board
- 1 Salad bowl
- 1 small bowl or jar for the dressing
Ingredients
- 1 carrot grated
- 6 brussels sprouts finely shaved or finely sliced
- 1 large head of broccoli shaved or chopped very finely
- 1/3 bunch of Tuscan kale Cavalo nero or curly kale, spines removed and sliced
- ½ cup of parsley chopped
- 1/3 cup sunflower seeds toasted
- ¾ cup of pomegranate seeds or cranberries or barberries
- 1/2 red onion diced
Dressing
- 60 ml of extra virgin olive oil
- 2 teaspoons of nigella seeds or poppy seeds or chia seeds
- 1 lemon juice of
- 3 tbsp tahini
- 2 tsp Dijon mustard
- 1 tbsp honey or maple syrup use maple syrup to be vegan-friendly
- Sea salt & Pepper to taste
- A little water if required, to thin the dressing
Instructions
- In a small bowl, combine the extra virgin olive oil, mustard, salt, nigella seeds (or chia or poppy seeds), honey or maple syrup, tahini, juice of a lemon, and freshly cracked black pepper. Whisk together until smooth.
- If the mixture is too thick, add 1-2 more tablespoons of water at a time until you reach your desired consistency.
- In a large mixing bowl, add grated carrot, shaved Brussels sprouts, shaved broccoli, chopped parsley, pomegranate aerils or cranberries, red onion & sunflower seeds.
- Give the ingredients a good mix until combined.
- Add only as much dressing as is required and toss to coat evenly.
- Leftovers will be wonderful for lunches and added to healthy breakfasts with poached eggs. The dressing will keep in the fridge for up to 2 weeks.
Notes
Nutrition
Recipes 
Breakfast 
