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

Frozen Chicken Enchiladas Meal

Chicken Enchiladas

Frozen Turkey Meatloaf and Mashed Potatoes Meal

Turkey Meatloaf & Mashed Potatoes


Chicken Chorizo Chili


  • 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


  1. 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.
  2. Mix the dressing: place the tahini, jalapeño, olive oil, lime juice, and ground coriander in a bowl and whisk until nice and smooth.
  3. Shred your veggies: using a kitchen mandolin or a very sharp knife finely slice/shred the brussels sprouts and cabbage.
  4. 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.
brussels sproutscoleslawluvo pairingrecipesaladSide dish

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