- Finely shave the Brussels Sprouts in to a mixing bowl using a mandolin.
- Add the apple, celeriac and herbs and toss to combine.
- Add half the pomegranate seeds and the walnuts and stir through gently.
- Whisk the lemon juice and oil together and season to taste.
- Pour over salad and let sit for 10 minutes to soften.
- Arrange your brussels sprout slaw on serving dish and garnish with remaining pomegranate seeds
Brussels Sprout Slaw
Recipe by Jo Feehan- Second Helping
Perfect side dish to any barbecue!
Ingredients
- 200 gm Brussels Sprouts
- ½ Granny Smith Apple, cut into matchsticks
- 100 gm celeriac cut into matchsticks
- seeds of ¼ pomegranate
- ½ cup mint coarsely chopped
- ½ cup flat leaf parsley coarsely chopped
- ¼ finely chopped toasted walniuts
- Juice of 1 lemon
- 50ml extra virgin olive oil
- salt & pepper
