Michaella’s Brussel and Pomegranate Slaw

Name: Michaella’s Brussel and Pomegranate Slaw
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 200 g Brussels sprouts; 1/4 small Red cabbage; 1 handful Pomegranate seeds; 1 handful Toasted sunflower seeds; 1 handful Fresh parsley; 1 handful Fresh coriander; 1/2 Orange juice; 1/2 Lemon juice; 1/2 Lemon zest; 4 tbsp Extra-virgin olive oil; 1 tsp Dijon mustard; 1 tbsp Maple syrup; Salt; Black pepper

I adore sprouts. I know they're a divisive vegetable. I can understand why not everyone likes them. But as with any cabbage-like green, it's very important to think about how you cook it or flavour it. Lathered in the salty flavour of pancetta and with chestnuts, or pickled like kimchi in a cheese toastie, have been two of the key ways I've come to adore this little cruciferous bulb of goodness. At this time of the year I'm regularly looking for festive twists to serve ahead of a big Christmas spread. And after the big day, I tend to find there's always a few sad brussels at the bottom of the fridge drawer. So, here's a way you can prevent waste via a light side-dish. Shred the brussels very thin (a mandolin can help with that) and then coat really well in the dressing with make this extra moreish.

Cook

20m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

The slaw base

200

Brussels sprouts, finely shredded

1/4

small

Red cabbage, finely shredded

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

You can adapt this recipe to include whatever other vegetables you have going spare (carrot works well, and cucumber will give it a ‘fresher taste).

Your private notes

Only visible to you

Made it?

salad,

Team recipes

Comments

Cancel

More to explore

Vicky’s Lime and Ginger Sorbet

45 minutes

Linda’s Tortino di Patate

30 minutes

Andrea’s Sausages in Red Wine

20 minutes

Maria and Erminia's Cappelletti in Brodo

3 hr 15 mins

Michaella’s Moroccan-Inspired Chicken Salad

18 minutes

Pina’s Gnocchi with Chicken Tomato Sauce

3 hours

Anna’s Ciambellone

55 minutes

Ana's Preserved Peppers

20 minutes

Michaella’s Brussel and Pomegranate Slaw

I adore sprouts. I know they're a divisive vegetable. I can understand why not everyone likes them. But as with any cabbage-like green, it's very important to think about how you cook it or flavour it. Lathered in the salty flavour of pancetta and with chestnuts, or pickled like kimchi in a cheese toastie, have been two of the key ways I've come to adore this little cruciferous bulb of goodness. At this time of the year I'm regularly looking for festive twists to serve ahead of a big Christmas spread. And after the big day, I tend to find there's always a few sad brussels at the bottom of the fridge drawer. So, here's a way you can prevent waste via a light side-dish. Shred the brussels very thin (a mandolin can help with that) and then coat really well in the dressing with make this extra moreish.

Cook

20m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

The slaw base

200

Brussels sprouts, finely shredded

1/4

small

Red cabbage, finely shredded

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.