Brussels Slaw Salad with Creamy Maple Tahini Dressing
Brussels Slaw Salad with Creamy Maple Tahini Dressing
Ingredients
Pinch of sea salt
2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon pure maple syrup
2 tablespoons tahini
1 red or fuji apple
1/4 cup toasted pepitas (pumpkin seeds)
1/2 cup toasted pecan halves
4 cups shredded purple cabbage
4 cups shredded brussels sprouts
Step by step
With your KitchenAid® 13-Cup Food Processor, slicing blade inserted, shred the brussels sprouts to medium thickness (or whatever thickness is most appealing to you).
Next shred your purple cabbage to the same thickness.
Cut the “cheeks” of your apple off of the core. Use your KitchenAid® 13-Cup Food Processor, set to a medium-thin setting, to slice the apple in even slices. (Tip: dip your apple slices in lemon juice as soon as they’re sliced so they don’t oxidize and become brown)
In a large salad bowl, combine the shredded brussels and cabbage, along with the toasted pecan halves and pepitas. Add in the apple slices and reserve a few to garnish with.
For the dressing
In a jar with a tight-sealing lid, combine all of the dressing ingredients except for the sea salt. With the lid on, shake the dressing vigorously until well combined. Season the dressing with sea salt to taste.
Dress your salad and toss it until well combined. Garnish with extra apple slices.