Shaved Brussels Sprouts with Grapefruit Tahini Dressing

Shaved Brussels Sprouts with Grapefruit Tahini Dressing

brussels-sprouts-salad-grapefruit-tahini

Is everyone excited about thanksgiving yet?! All the bloggers out there are already testing a plethora of pumpkin/squash/apple/kale recipes. For me, that means secretly penciling down food ideas on a post-it note at my work desk.

Next week I'll be serving this salad on one of my Umi Kitchen menus! It's bright, crunchy and creamy all at the same time. I'm serving it with a delicious vegetarian Caramelized Onion & Butternut Squash stuffed pasta bake and a healthy-ish Dark Chocolate Chunk, Rye & Sour Cherry Cookie. Go order your meal for next Tuesday!

brussels-sprouts-salad-grapefruit-tahini

I don't have any life-scarring childhood memories of brussels sprouts, but who knew they can be so good? Not just any brussels sprout, but RAW ones. They have a similar taste to cabbage, but you gotta treat them like kale. I know, dark green leaves are the king of winter, featured in all the salads, soups and stews. But next time you pick up these little gems, simply shave them up, and massage with a yummy dressing (it's just like kale!) You'll be surprised.

Shaved Brussels Sprouts with Grapefruit Tahini Dressing

Serves 6 as an appetizer.

For the salad:

1 pound brussels sprouts, shaved
2 grapefruits
grapefruit rind from 2 grapefruits
1 pomegranate
1 avocado
black sesame

For the dressing:

6 tablespoons tahini
4 tablespoons maple syrup
grapefruit juice from 2 grapefruit membranes, around ½ cup
1 tablespoon apple cider vinegar
3 tablespoons EVOO
½ teaspoon crushed red chili pepper
salt&pepper to taste

  1. Shave brussels sprouts. Rinse and remove any bruised leaves off of the brussels sprouts. Cut them in half lengthwise. Lay brussels sprout halves cut side down, and slice thinly crosswise. Leave off the tough core when you get close to it. Place into a large mixing bowl.
  2. Grate grapefruit rind over the shaved brussels sprouts and lightly toss. Cut off both ends of the grapefruit. Set the grapefruit on the cutting surface. Using a sharp knife and going along the curvature of the fruit, cut along the edge of the peel down to the flesh. Continue in small strips until all piths are removed. For the next steps, do it over your mixing bowl. Slide your knife along the membrane of each section in a "V" shape, until the segment releases. You will lose some fruit juice, but they will fall into your salad to moisten the brussels sprouts. Work your way around the fruit until all the segments are removed.

  3. Make the dressing. Once you've cut out all the segments, squeeze all the juice from the empty membrane into a small bowl. In the same small bowl, mix the rest of the dressing ingredients, until it is smooth and creamy, the consistency of melted ice cream. Pour half of your dressing over the brussels sprouts, and massage it in with your hands. You can be quite aggressive with it, until the leaves begin to wilt a little. Set aside.

  4. Cut the pomegranate in half crosswise. Hold if over your salad bowl in one hand, and with a wooden spoon/spatula in the other, hit it all over until the red seeds fall out into your bowl. Toss gently with your hands.

  5. If you are using avocado, cut it lengthwise in half, running your knife along the pit. Peel off the skin and lay cut side down on a chopping board. Cut into 1/8" slices along the long edge. Arrange the avocado slices over you salad, serve with a drizzle of extra dressing and sprinkle of black sesame. Serve immediately, the salad tends to get watery over time.

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