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Cooking 101
Colorful and vibrant sides are always the stars of a table. This easy salad packs tons of refreshing textures while providing a nutritious option that goes with any meal. Freshly shredded veggies like cabbage and carrots complement the brussels sprouts, while scallions and almonds add an extra layer of crunch.
Chef Tip: We love using a mandolin for shredding veggies, but you can also use the shredding attachment on your food processor or slice carefully by hand.
1 Tbsp Honey
1 lemon, juiced and zested
Olive oil
Salt
2 cups shredded Brussel sprouts
2 cups shredded red cabbage
2 cups shredded carrots
½ cup toasted almond slivers
4-5 scallions, sliced
To make the vinaigrette, whisk together ½ a pouch of the Turmeric Tahini along with the honey, lemon zest and lemon juice, a glug of olive oil and pinch of salt
In a large bowl, toss the assorted shredded vegetables with the vinaigrette, adding salt to taste
Garnish with the almonds and scallions and serve immediately
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
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