Ingredients
2cupsbrussel sprout,grated, (about 12)
2cupscarrot,grated, (about 3 medium)
1medium beet,peeled and grated
1cupradish,sliced
½large red onion
½medium head cauliflower,cut into small floret
1large fuji apple,thinly sliced
1tspsalt
½cuppistachio
6tbspapple cider vinegar
⅓cuptahini
¼cupmaple syrup
½tspcayenne pepper
3clovesmedium garlic
⅓cupextra virgin olive oil
1tbspwater
2tbsppoppy seeds
Preparation
Prepare the Brussels sprouts, carrots, and beets using the grating insert or a box grater. Add to a 3-quart mixing bowl.
Thinly slice the radishes with the slicing insert or a sharp knife and add to the bowl with the rest of the vegetables.
Thinly slice the red onion and add to the bowl with the cauliflower and apple. Season with salt and toss to combine.
Roughly chop the pistachios. In a small sauté pan over medium heat, toast the pistachios for 3 to 5 minutes until they are lightly browned and smell nutty.
To make the dressing, in a blender, combine the apple cider vinegar, tahini, maple syrup, cayenne, and garlic. Blend until smooth.
With the blender running, drizzle in the olive oil to emulsify. Add water as needed to thin the dressing to desired consistency. Add the poppy seeds and pulse to incorporate.
Toss the slaw with the dressing. Top with the toasted pistachios.
Serve immediately or cover with the lid and take to go. The slaw will keep for 2 hours at room temperature, or in the refrigerator for 1 day with the dressing or 3 days without.
Enjoy!
