Shredded Brussels Sprouts Salad with Cranberries and Maple Tahini Dressing

    • Difficulty
    • Easy
  • 12345 (26 votes, average: 3.19 out of 5)

Brussels sprouts are often a neglected veggie, especially during the summer months while seasonal treats such as fresh corn, tomatoes, peppers and summer squash prevail. However, they are packed full of essential nutrition such as Vitamin C, Vitamin K, antioxidants and fiber and shouldn’t be completely forgotten! If you’re looking for a light, fresh summer salad that is different, this Shredded Brussels Sprouts Salad with Cranberries and Maple Tahini Dressing is perfect.

Ingredients

Salad
  • 16 organic brussels sprouts
  • 1/2 - 1 cup organic dried cranberries
  • 1/2 cup organic raw almonds
Dressing
  • 1/2 cup organic raw tahini
  • 1/2 cup purified / filtered water
  • 2 tablespoons organic maple syrup
  • 1/4 teaspoon Himalayan pink salt

Instructions

  1. Prepare the almonds: Add the almonds to a food processor and process with long pulses until they are in tiny pieces, but don't over process. Remove from the processor and set aside. Note: You can skip this step and use whole almonds or pre-packaged almond slivers if you prefer.
  2. Prepare the brussels sprouts: Cut the stem off each brussels sprout and add to a food processor. Process with long pulses until they become shredded and are in tiny pieces. Set aside.
  3. Prepare the dressing: In a small mixing bowl, add the tahini, water, maple syrup and Himalayan pink salt and stir or whisk until it is well combined and creamy and smooth.
  4. In a medium size mixing bowl, add the shredded brussels sprouts, the chopped almonds, dressing and cranberries and stir until everything is well combined and the dressing is evenly distributed.

Notes

Tip #1:   I only used 1/2 cup of almonds and 1/2 cup of cranberries, but feel free to add more if you’d like. Tip #2:  I only used 2 tablespoons of maple syrup in the dressing, but feel free to add more if you’d like it a little sweeter. Tip #3:  I used whole organic, raw, unpasteurized almonds and chopped them up in my food processor.  You could also save this step and just use whole almonds or even almond slivers if you prefer.
Karielyn TillmanAbout Karielyn Tillman

Hi there, I’m Karielyn! I’m a wife and mother of three (daughter 20 years old, son 7 years old and son 5 years old) and I’ve been married for 24 years. I try very hard to make sure my family has healthy, nutrient-dense and wholesome foods to eat and that we avoid detrimental foods that can destroy and undermine our health.  Since I purchase the groceries and prepare the meals for our family, I do not take this responsibility lightly – it has always been my number one priority since embracing healthier food choices over 7 years ago. love to make everything I can from scratch and avoid processed foods as much as possible.  I'm very proud to have two young boys who love kale, goji berries, hemp seeds and my green smoothies. I am passionate about eating and buying healthy, organic, unprocessed, nutrient-dense foods and ingredients and hope I can relay some of that passion with you.   On my website, The Healthy Family and Home, I share easy to make raw, vegan and gluten-free recipes using clean, wholesome ingredients.  I also provide "5 Fast Facts" about the key ingredients in the recipes I post listing the nutritional benefits of each one so you can "feel good about what you eat". No matter what diet plan you follow, I want to help you make healthier food choices, read ingredient labels and learn about what's in the foods you eat. Eat like it matters...because it does!

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