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Shaved Brussels sprout bowl with pomegranate seeds, toasted almonds, and tahini dressing in a white ceramic bowl

Shaved Brussels Sprout and Pomegranate Bowl

A fast, no-cook Brussels sprout bowl with pomegranate seeds, toasted almonds, and lemon tahini dressing. Ready in 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Bowl
  • 500 g Brussels sprouts, trimmed shaved thin on a mandoline or with a sharp knife
  • 120 g pomegranate seeds (arils) from 1 medium pomegranate or pre-packaged
  • 60 g sliced almonds toasted in a dry skillet
  • 1 small shallot thinly sliced
  • 15 g fresh flat-leaf parsley roughly chopped
  • 20 g Parmesan shaved, optional - skip for vegan
  • 1/4 tsp fine sea salt for massaging sprouts
Lemon Tahini Dressing
  • 3 tbsp tahini, well stirred
  • 3 tbsp fresh lemon juice about 1 medium lemon
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp honey or maple syrup maple syrup to keep it vegan
  • 2 to 3 tbsp cold water to thin dressing to a pourable consistency
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper freshly ground

Method
 

Toast the almonds
  1. Place sliced almonds in a dry skillet over medium heat. Cook for 3 to 4 minutes, stirring often, until golden and nutty-smelling. Tip onto a plate and set aside to cool.
Shave and prep the sprouts
  1. Trim the base of each Brussels sprout and remove any damaged outer leaves. Using a mandoline or sharp chef's knife, slice sprouts as thin as possible, about 1 to 2 mm.
  2. Place shaved sprouts in a large mixing bowl. Sprinkle with 1/4 tsp salt and massage with your hands for 30 seconds until slightly softened.
Make the dressing
  1. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, honey or maple syrup, salt, and pepper.
  2. Add cold water one tablespoon at a time, whisking after each addition, until the dressing is smooth and pours easily from a spoon.
Assemble
  1. Pour dressing over the shaved sprouts. Add sliced shallot and chopped parsley. Toss well until every piece is coated.
  2. Let the bowl rest for 5 minutes so the sprouts soften slightly in the dressing.
  3. Scatter toasted almonds and pomegranate seeds over the top. Add shaved Parmesan if using. Serve immediately.

Notes

Shave sprouts no more than a few hours ahead and keep them undressed in the fridge - they oxidize and lose their bright green color if cut too far in advance.