Brussels Sprouts Slaw with Pomegranate and Oranges

Brussels Sprouts Slaw with Pomegranate and OrangesBrussels sprouts. I always spell them with a lower case B, unless of course they’re at the beginning of a sentence. Officially I believe that Brussels sprouts is the correct variation, but hey. Little cabbages do not always require being grammatically correct. They’re rather informal if you ask me.

I didn’t always like sprouts. They were bland boring little stinky things. That changed when I got creative in the kitchen, and I really do enjoy them now. I steam them with lemon juice and pepper just enough to make soften them a little but not turn them to mush. I also love using them raw in place of cabbage.

They’re little cabbages anyway so why not slaw them? When you mix them with sweet oranges and crunchy, tangy pom seeds, it cuts the bitterness of the sprouts and turns them into a great salad. The dressing is very simple to shake up in a mason jar, and you can also make a batch of dressing to use on other salads.

Brussels Sprouts Slaw with Pomegranate and Oranges

  • 16 oz brussels sprouts (roughly 385g after removing stems)
  • 1 navel orange
  • 1/2 cup (70g) pomegranate seeds
  • 2 Tbsp (20g) yellow onion, diced
  • 2 Tbsp champagne vinegar
  • 1 tsp dijon mustard
  • 1 tsp (5g) sugar
  • 2 Tbsp walnut oil
  • Pinch of salt
  • 1 oz (28g) pistachios

Remove any brown or wilted leaves from the outside of the brussels sprouts and slice off the tough stems. Thinly slice the sprouts with a knife or madonlin. It wasn’t hard to slice them with my knife so don’t worry about needing to be fancy about it. Some of the leaves will shred apart as you’re cutting and that’s fine.

Tossing SaladRemove the peel and pith from your orange and segment them. I went a step further and removed the membranes from each segment, but you don’t have to do this step. Place the sprouts, orange segments and pomegranate seeds in a large bowl.

In a mason jar or container with a tight fitting lid, add the onion, vinegar, mustard, sugar, and oil. Cover tightly and shake for 30-60 seconds until the dressing thickens and emulsifies. Salt to taste and shake again briefly to mix. Pour the dressing over the sprouts and fruit.

Roughly chop the pistachios and add to the bowl. Toss to combine.

Makes 4 servings at approximately 194 calories each – 5g protein, 21g carbs, and 10g fat.

If you don’t have champagne vinegar or walnut oil, you can also use white or red wine vinegar and olive or vegetable oil. They’re easy subs and work just as well. The servings are pretty large and serves 4 as a main dish salad. I added grilled chicken to make it an entire meal. You can also make the servings smaller and have it as a side dish.

The Kid turns up her nose at the idea of brussels sprouts, but she approved this one and actually had seconds. I love being able to throw together healthy dishes that are full of flavor and that are on the fancy side. No one would guess that this took about 10 minutes to make.

Are you trying out one of my recipes? Don’t forget to snap a pic and tag it with #AFQrecipes when you post it. I’d love to see what you’re making!

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