Massaged Beet, Carrot and Brussels Sprout Salad Recipe
Photo: Katie Newburn
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
Directions
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.
Serves 4
Ingredients
For the Citrus-Tahini Dressing:
For the salad:
Directions
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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