Brussels Sprout Caesar Slaw
Ingredients
Dressing
-
½
cup
raw sunflower seeds (soaked for at least 2 hours)
-
3
tablespoons
lemon juice
-
½
tablespoon
nutritional yeast
-
¼
teaspoon
tamari soy sauce
-
2
teaspoons
tahini
-
1
teaspoon
dijon mustard
-
3
cloves
garlic, peeled
-
4
tablespoons
olive oil
-
1
teaspoon
maple syrup
-
to taste
sea salt and ground black pepper
-
¼
cup
water, plus extra
Pine Nut 'Parm'
-
½
cup
raw pine nuts
-
2
tablespoons
raw sesame seeds
-
2
teaspoons
lemon zest
-
1
tablespoon
nutritional yeast
Smoky Chickpeas
-
1
cup
cooked chickpeas
-
1
teaspoon
smoked paprika
-
¼
teaspoon
tamari soy sauce
-
½
teaspoon
maple syrup
Salad
-
1
large bunch
lacinato kale
-
½
lb
brussels sprouts
-
¼
head
green cabbage
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Drain the sunflower seeds and blend them with lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and ¼ cup of water until smooth.
- Adjust the dressing's consistency with more water if necessary and refrigerate.
- For the pine nut 'parm', blend pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper until crumbly.
- Dry the cooked chickpeas, toss with smoked paprika, tamari, maple syrup, salt, and pepper, then roast for about 20 minutes until crispy.
- Slice the kale, brussels sprouts, and cabbage into thin shreds and combine in a large bowl.
- Toss the veggies with half of the caesar dressing, some extra lemon juice, salt, and pepper.
- Top with pine nut 'parm' and smoky chickpeas, then serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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