Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 minsIngredients
2 cups red cabbage (shredded)
2 cups brussels sprouts (shaved)
½ cup green onion (sliced, green and white portions)
Turmeric Tahini Dressing
1 ½ tbsp tahini
1 tbsp sherry vinegar (or red wine vinegar)
1 ½ tbsp organic apple cider vinegar
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
1 tsp ground turmeric
1 tbsp water (+1 Tbsp as needed)
salt (optional) to taste
pepper (optional) to taste
red pepper flakes (optional) to taste
Directions
1 Add the red cabbage, Brussels sprouts, and green onion to a large bowl. Mix together.
2 In a small bowl whisk together the dressing ingredients (from the tahini to the water).
3 Pour the dressing over the cruciferous vegetables and mix well to coat the veggies.
4 Sprinkle with salt and pepper, or red pepper flakes, if desired.
5 Enjoy immediately or store in the refrigerator for 1–2 hours to enhance the flavor.
Chef's Notes
Substitutions
Sugar-free date paste in place of maple syrup.
Prep Ahead
Storage
Ingredients 2 cups red cabbage (shredded)
2 cups brussels sprouts (shaved)
½ cup green onion (sliced, green and white portions)
Turmeric Tahini Dressing
1 ½ tbsp tahini
1 tbsp sherry vinegar (or red wine vinegar)
1 ½ tbsp organic apple cider vinegar
1 tbsp maple syrup (or date paste, link in Chef’s Notes)
1 tsp ground turmeric
1 tbsp water (+1 Tbsp as needed)
salt (optional) to taste
pepper (optional) to taste
red pepper flakes (optional) to taste
Directions 1 Add the red cabbage, Brussels sprouts, and green onion to a large bowl. Mix together.
2 In a small bowl whisk together the dressing ingredients (from the tahini to the water).
3 Pour the dressing over the cruciferous vegetables and mix well to coat the veggies.
4 Sprinkle with salt and pepper, or red pepper flakes, if desired.
5 Enjoy immediately or store in the refrigerator for 1–2 hours to enhance the flavor.
