Shaving the Brussels sprouts makes them incredibly taste tester friendly. This salad is chok full of power foods, vitamins and most importantly, flavor! The tahini-honey dressing pairs marvelously with the sweet oranges and brightens the earthy cabbage and onion flavors.
I'd love to stay and chat but I have a very important move to watch with 3 of my favorite little people in the world!
recipe adapted from Cookie and Kate
TIME 15 MINUTES HANDS ON 30 MINUTES MARINATING SERVES 8
You Will Need
1 pound Brussels sprouts
3 Organic carrots
1/2 purple onion, peeled and sliced thinly
1/2 cup cilantro, chopped
1-2 Mandarin oranges, peeled and segmented
2 tablespoons sesame seeds
1/2 cup Tahini paste
2 tablespoons * Raw, Organic, local honey
1 tablespoon *Tamari sauce
2 tablespoons good quality apple cider vinegar like Braggs
2-4 tablespoons orange juice (to desired consistency)
Using a paring knife, cut the ends off of the sprouts and remove outer couple of leaves. Place the trimmed sprouts in a bowl. Discard ends and leaves. Place the trimmed sprouts in a food processor using the slicing blade or slice them with a paring knife.
Peel the carrots and shred them with a julienne peeler or in your food processor. Toss them in a bowl with the shredded sprouts. Thinly slice the onion and toss them with the other veggies and the segmented oranges.
Prepare the dressing in a small bowl by whisking all ingredients together. You can double or triple the dressing recipe and store in an airtight container for up to 10-14 days. Makes a wonderful dip for spring rolls or wontons.
Toss the dressing with the salad and let marinate for at least 30 minutes and up to 1 day (makes wonderful leftovers). Sprinkle with sesame seeds and serve chilled.
Using Organic local honey is not only good for the environment but helps control seasonal allergies!
Tamari is a lower sodium, usually Organic and gluten free alternative to soy sauce.