The sweetness of the pomegranate seeds helps to temper the sprouts’ bitter raw taste, and the crunch from the nuts gives a fantastic texture to this unique twist on coleslaw.
Because Brussels sprouts are prone to aphid/cabbage maggot infestation, I use a knife instead of a grater to finely chop the spouts. This way I can check as I cut through the sprouts to be sure that they are free of any creepy crawlers.
To seed the pomegranate, slice in half then whack with a heavy spoon. All the seeds will easily fall out. This is by far the easiest, quickest and best method to get all those delicious juicy seeds (arils) out.
|Brussels Sprout Slaw with Pomegranate|| |
- ½ cup pecans, hazelnuts or walnuts
- 1 ½ lbs Brussels sprouts, trimmed & halved
- ¼ cup pomegranate seeds
- 6 Tbsp GF mayonnaise
- 3 Tbsp GF Dijon mustard
- 2 Tbsp honey
- ¼ cup champagne (or white) vinegar
- 2 Tbsp orange juice
- 6 Tbsp oil
- 1 tsp orange zest
- Salt and pepper to taste
- Finely slice the spouts ( I don’t like to use a grater with sprouts, since it is harder to spot those little worms that can be hidden in between the leaves), and place in a large bowl.
- Toast the nuts in the oven at 375°F for 6-8 minutes, or in a dry skillet until warm, fragrant and golden. Set aside to cool then coarsely chop.
- To make the dressing, in a medium bowl combine the mayo, mustard, honey, vinegar, and juice. While constantly whisking, slowly drizzle in the oil drop by drop for the first tablespoon, then in a slow steady stream for the remaining oil (you don't have to use all the oil – stop once you reach your desired consistency). Add the zest and season to taste with salt and pepper.
- Pour dressing over sprouts, add the nuts and pomegranate seeds, and toss until combined.