Brussels Sprout Coleslaw with Lime Jalapeño Tahini Dressing
A light summer salad laced with just a touch of heat (or not, you choose). A fresh and flavourful addition to any meal.
Goes great with
Chicken Enchiladas
Turkey Meatloaf & Mashed Potatoes
Chicken Chorizo Chili
Ingredients
- 1.5 lb brussels sprouts, washed
- 1 small head red cabbage
- ¼ cup chopped cilantro
- 5 scallions, sliced
- ¼ cup pumpkin seeds
- ¼ cup tahini
- 3 ½ tablespoons fresh lime juice
- 1 jalapeño, diced (seeds can stay or go depending on how much heat you can take)
- ½ teaspoon ground coriander
- 2 tablespoons extra virgin olive oil
Instructions
- Start by roasting the pumpkin seeds: place seeds on a baking sheet lined with parchment paper or aluminum foil and bake at 375 F for 7-10 minutes, shaking the tray a bit in between so they roast evenly. Remove from the oven and cool.
- Mix the dressing: place the tahini, jalapeño, olive oil, lime juice, and ground coriander in a bowl and whisk until nice and smooth.
- Shred your veggies: using a kitchen mandolin or a very sharp knife finely slice/shred the brussels sprouts and cabbage.
- Assemble: using a large bowl, combine the shredded sprouts, cabbage, cilantro, scallions, and roasted pumpkin seeds. Add the dressing a bit at a time, mixing in between to coat the ingredients. Add salt and pepper to taste and serve.