Photo the Brussel Sprout Salad w/ Tahini Maple Mustard dressing on grass with sunglasses and by CHLOE. napkin.

Brussel Sprout Salad w/ Tahini Maple Mustard

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Serves 1

Light, fresh, colorful, crunchy, and oh-so-delicious: meet our Spring Market Veggie, Brussel Sprout Salad with Tahini Maple Mustard. This salad (sans-lettuce) is perfect for a novice chef. All you need to do is chop, slice, dice, and blend to create the perfect spring meal – no cooking required. Andddd, this salad is completely oil-free!

Make this Brussel Sprout Salad at home, or try it (along with our other Spring Market Specials) at any by CHLOE. location, through May!

PS. The recipe below for our Tahini Maple Mustard makes more than 1 serving, so you can drizzle this sweet + sour creamy mix over everythaaang.


2 1/2 cups brussel sprouts, shaved

2 cups radicchio (about 2 heads), halved, cored and shaved

2 cups fresh sugar snap peas, blanched lightly, and thinly cut

Tahini Maple Mustard Dressing

1/3 cup tahini paste

1 1/2 garlic cloves

2 Tbsp lemon juice

1 Tbsp apple cider vinegar

2 Tbsp dijon mustard

2 Tbsp + 2 tsp pure maple syrup

1/2 cup of water

1 tsp sea salt


Shave brussel sprouts on a mandolin.

Cut radicchio heads in half. Core and thinly shave.

Blanch and thinly cut sugar snap peas.

Tahini Maple Mustard Dressing

Place the tahini paste, garlic cloves, lemon juice, apple cider vinegar, dijon mustard, pure maple syrup and sea salt in a blender with half of the water (4 tablespoons).

Blend until smooth, adding more water as necessary to achieve a smooth, creamy consistency.


Put shaved brussel sprouts, shaved radicchio and sliced sugar snap peas in a large mixing bowl and toss together until well combined.

Pour in Tahini Mustard Maple Dressing, and mix together until everything is well incorporated.


Leftover Tahini Mustard Maple Dressing can be stored in an air-tight container in the refrigerator for up to 5 days.