Festive Shaved Brussels Sprout Slaw
Many people think of serving Brussels sprouts on their holiday table, but few think to serve them raw. The truth is, they are just as delicious raw in a slaw as cabbage is, and they can be a wonderful seasonal alternative to cabbage. Although many slaws are served with creamy mayonnaise based dressings, a light vinaigrette creates a nice variation! I recently made a shaved Brussels sprouts slaw with tart pomegranate seeds and toasted pecans in a citrus pomegranate vinaigrette which I decided needed to be shared as it would be perfect on a Holiday table. Besides this recipe being flavorful, festive and delicious, the Brussels sprouts retain more nutrients when served raw then cooked.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a large bowl, combine brussels sprouts, pomegranate seeds, and pecans. In a small bowl whisk together dressing then pour over salad and toss to coat. Place in a serving bowl, and enjoy!
Rate this Recipe
- Side Dish