Love them or hate them; Brussels Sprouts that is, you’ve got to have a go at making this delicious tasting healthy coleslaw.
This winter slaw puts these little balls of cabbage to good use. They are not just for cooking with on Christmas day!
The dressing for this slaw is warmed up slightly before being tossed through the salad, bringing out all the flavours of the raw Brussels sprouts, carrot, celery and shallots. Topped with pomegranate seeds, toasted flaked almonds and freshly chopped mint finishes off this salad beautifully by adding extra taste, colour and texture.
It is a brilliant salad to serve up with your Boxing Day lunch along with your cold turkey and ham. Also fantastic served with baked potatoes, topped with a dollop of creme fraiche mixed with basil pesto. Yum!
- 250g Brussels sprouts, finely sliced
- 200g carrots, peeled, coarsely grated
- 2 sticks of celery, finely sliced
- 1 small shallot, finely sliced
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 heaped tsp dijon mustard
- 1 heaped tbsp coarsely grated fresh ginger
- 1 tsp runny honey
- Finely grated zest and juice of 2 tangerines
- Flaky salt and freshly ground black pepper
- 1 heaped tbsp toasted flaked almonds
- seeds from half a pomegranate
- 1-2 heaped tbsp fresh mint leaves , roughly chopped
- Put the Brussels sprouts, carrots, celery and shallots into a salad bowl.
- Put the olive oil, red wine vinegar, dijon mustard, runny honey, grated ginger, tangerine zest and juice into a saucepan and whisk over a low heat for 1-2 minutes. Taste and season with salt and pepper.
- Pour over the slaw ingredients and toss well.
- Sprinkle over the pomegranate seeds, toasted flaked almonds and the freshly chopped mint.
The Brussels sprouts need to be finely sliced for this slaw. For speedy results use the thinest slicing blade on a food processor or a mandolin slicer. If using the latter be careful of your fingers, the blades can be very sharp. The top tip is to stop slicing just before you get to the end of the vegetable, keeping the ends to chop up and add to a soup or stock.
Pomegranate seeds are delicious and rich in nutrients and antioxidants and always look brilliant when used for topping a variety of salads. I also love to use them stirred through cous cous, quinoa and bulgar wheat salads.
To deseed the pomegranate, cut the fruit in half and holding the cut side down in your hand over a bowl and holding a rolling pin in your spare hand gently thump the back of the fruit and the seeds will pop out through your fingers.
I hope you enjoy making and eating this delicious winter slaw. Its a great way to cook with Brussels sprouts and the tangerine and ginger dressing turn this salad into a super slaw sensation!
Please do leave a comment in the box below and let me know what you think!