This recipe was inspired by Chef Jonathan Waxman. It's a nutrient-dense play on coleslaw, combining shaved Brussels sprouts with grated beets and carrots.

Serves 4


For the Citrus-Tahini Dressing:
  • 1/4 cup tahini
  • 3 Tbsp. filtered water
  • 1 Tbsp. raw apple-cider vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. pure maple syrup
  • Juice of 2 lemons
  • 1 clove garlic, minced
  • Pinch of sea salt
  • Freshly ground black pepper

    For the salad:
  • 1/2 pound Brussels sprouts
  • 1/2 pound beets (about 4 large)
  • 1/2 pound medium carrots (about 6 large)
  • 1 cup thinly sliced Napa cabbage
  • 1/4 cup olive oil
  • Juice of 3 lemons
  • Pinch of sea salt
  • 1/4 cup pine nuts, lightly toasted
  • Freshly ground black pepper

    Make the citrus-tahini dressing: In a high-speed blender, combine the tahini, water, vinegar, oil, maple syrup, lemon juice, garlic, salt and pepper, to taste, and blend until smooth.

    Make the salad: Using a mandoline, or a food processor fitted with the slicing blade, carefully run the individual Brussels sprouts through to thinly shave. Using a grater, or food processor fitted with the grating blade, grate the beets, carrots and cabbage. Transfer all the prepared vegetables to a large bowl.

    Add the oil, lemon juice and salt and gently work into the vegetables with your hands in a massaging action. Be sure to apply pressure to break down the leaves of the cabbage and Brussels sprouts. Do this for 5 minutes, or until the vegetables are softened to your desired texture.

    Pour the dressing over the vegetables and gently toss to combine and coat. Toss in the toasted pine nuts. Adjust the seasoning with salt and pepper. Serve chilled or at room temperature.

    From Nutrition Stripped by McKel Hill, MS, RDN. Copyright © 2016 by McKel Hill. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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