Carrageenan Free Brussels Sprout Salad with Pomegranate and Walnuts
This shaved salad is a showstopper — jewel-bright pomegranate arils, crisp apple slices, and crunchy walnuts piled over tender ribbons of Brussels sprouts that have soaked up every bit of a golden, tahini-lemon dressing. The combination of turmeric, ginger, and fresh garlic gives the vinaigrette a warm, slightly exotic depth that makes the whole bowl taste far more complex than the effort involved. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of store-bought dressings and condiments, but here every ingredient is whole and straightforward — nothing processed, nothing hidden. Letting the dressed sprouts rest for ten minutes before adding the remaining ingredients is the small but brilliant step that transforms raw brassica into something silky and deeply flavored. The parsley keeps everything feeling fresh and bright, balancing the richness of the tahini and the toasty walnuts beautifully. This is the kind of salad that converts skeptics and disappears fast at any table.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, tough outer leaves removed
- 1 medium apple, cored and thinly sliced
- ¾ cup pomegranate arils
- ½ cup dry-roasted walnuts, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 small garlic clove, finely grated
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Trim the stem end of each Brussels sprout and halve them lengthwise. Place each half cut-side down and slice crosswise as thinly as possible — about 1/8-inch slices — using a sharp knife or mandoline, until all sprouts are shaved. Transfer to a large mixing bowl.
- 2
In a small bowl or jar, whisk together the olive oil, lemon juice, tahini, honey, turmeric, ginger, garlic, salt, and black pepper until smooth and emulsified.
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