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Two plates with Brussels sprouts and dried cranberries

Serves four to six

My update on Asian slaw swaps Brussels sprouts for cabbage and apple for carrots. Using sesame in the dressing and salad doubles up on the good fats and makes this a good choice for anyone with nut allergies.


  • 1 lb. Brussels sprouts, shaved on a mandolin
  • 1 garlic clove, grated on a microplane
  • 1 shallot, thinly sliced
  • 1 apple, cored and thinly sliced
  • 1 serrano chili, seeded and thinly sliced
  • 1⁄4 cup unsweetened dried tart cherries
  • Coarse sea salt and freshly ground black pepper
  • Toasted Sesame Vinaigrette (recipe follows)
  • 1⁄4 cup chopped fresh mint
  • 2 tbs. black sesame seeds


  • In a large bowl, combine the Brussels sprouts, garlic, shallot, apple, chili, and dried cherries. Season with salt and pepper and toss well. Drizzle with the vinaigrette and toss until everything is evenly coated.
  • Transfer to serving dishes and scatter the mint and black sesame seeds all over.

Toasted Sesame Vinaigrette


  • 1⁄2 cup white sesame seeds, toasted
  • 1 garlic clove
  • Zest and juice of 2 lemons
  • 1 tbs. raw honey
  • 2 tbs. white-wine vinegar
  • 1⁄4 cup extra-virgin olive oil
  • Coarse sea salt and freshly ground black pepper


  • In a blender, combine the sesame seeds, garlic, lemon zest, lemon juice, honey, and vinegar and purée until smooth. With the machine running, add the olive oil in a steady stream and blend until emulsified. Season with salt and pepper.

Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen

This originally appeared as “Brussels Sprouts and Dried Cherry Salad With Black and White Sesame” in the October 2018 print issue of Experience Life.

Photography by: Colin Clark

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