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.