1.5 lb brussels sprouts, washed 1 small head red cabbage ¼ cup chopped cilantro 5 scallions, sliced ¼ cup pumpkin seeds ¼ cup tahini 3 ½ tablespoons fresh lime juice 1 jalapeño, diced (seeds can stay or go depending on how much heat you can take) ½ teaspoon ground coriander 2 tablespoons extra virgin olive oil


Start by roasting the pumpkin seeds: place seeds on a baking sheet lined with parchment paper or aluminum foil and bake at 375 F for 7-10 minutes, shaking the tray a bit in between so they roast evenly. Remove from the oven and cool.

Mix the dressing: place the tahini, jalapeño, olive oil, lime juice, and ground coriander in a bowl and whisk until nice and smooth.

Shred your veggies: using a kitchen mandolin or a very sharp knife finely slice/shred the brussels sprouts and cabbage.

Assemble: using a large bowl, combine the shredded sprouts, cabbage, cilantro, scallions, and roasted pumpkin seeds. Add the dressing a bit at a time, mixing in between to coat the ingredients. Add salt and pepper to taste and serve.


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