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Cabbage, brussels, and carrots are a colorful combo in this easy veggie side dish.

Shredded Brussels Salad with Honey Tahini Vinaigrette

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.


  • Haven’s Kitchen Golden Turmeric Tahini

  • 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

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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

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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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