This low carb Brussels sprout slaw is a real antidote for a holiday table otherwise overstuffed with starchy, mushy, and sweet side dishes.
Have you experienced the revelation of raw Brussels sprouts yet? Slice them thin and they turn into a kind of miniature gourmet cabbage, with wonderful savory vegetal flavor and a subtle horseradish note, a terrific base for salads and slaws of every kind. This slaw adds in rich pecans, lemon and a calculated blast of sweet acidity from pomegranate, an exotic fruit that’s in season during early winter. The tang and crunch of this dish are sure to be huge winners.
(1 votes, average: 5.00 out of 5)Loading...Brussels Sprouts, Pomegranate & Pecan Slaw
Ingredients
- 8 ounces raw Brussels sprouts
- ¼ red onion
- ½ teaspoon salt
- ¼ cup pecans
- ¼ cup pomegranate
- 2 tablespoons lemon vinaigrette (store bought, or recipe below)
- ½ cup olive oil
- 1 lemon, juiced
- 2 tablespoons white vinegar
- ½ teaspoon salt
- ½ teaspoon mustard (whole grain or Dijon)
- Fresh ground black pepper, to taste
Vinaigrette:
Instructions
- Prepare the vinaigrette, if necessary.
- Trim and clean the Brussels sprouts. Slice off the base and then remove any outside leaves that are discolored.
- Slice the Brussels sprouts as thin as possible.
- Julienne red onion.
- Combine all ingredients and serve immediately.
Vinaigrette: Combine all in a bowl and whisk to emulsify before use.
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