Brussels Sprouts Slaw

Why do so many of us eat Brussels sprouts only at Christmas? If, like Ade, you grew a crop of them purely with Christmas dinner in mind, you’ve probably still got stalks of these bijoux brassicas standing proud on your veg plot, crying out to be used, and there’s so much to do with them.

They may be a controversial choice – no vegetable divides opinion as much as the humble Brussels sprout; they’re the leafy equivalent of Marmite – but it’s easy to get creative with them, so don’t let them go to waste. Particularly when a serving of sprouts contains 60% more vitamin C than an orange, so they’re a powerful weapon against the winter colds we’re all susceptible to at this time of year.

If you intend to cook them plainly as a side dish, steam them lightly is my advice. As soon as they turn a swampy green, they’re overcooked; they should be bright and vibrant. They can be sautéed with chestnuts or bacon to add some extra oomph,  but don’t just think of them as a side dish; chop them finely and they can be a welcome addition to stir-fries or risottos.

Today, I’m going to show you how to turn Brussels sprouts into a beautifully bright winter salad. By shredding them along with other seasonal favourites (the carrots we’re currently harvesting from the allotment and the onions we have in storage from last autumn), adding some pomegranate seeds for a crunchy sweetness, and tossing the whole thing in a maple mustard dressing, this is a fruitier, zingier variation of coleslaw, and is just the thing to brighten up dull January days. It’s also a winner if you’re detoxing after the festive season, or if, like me, you’re partaking in Veganuary.

Once you’ve made a bowlful of Brussels Sprouts Slaw, you can do anything you want with it. Dollop some into a jacket potato or spoon it onto avocado toast. Line a tortilla with it before adding extra toppings.

See? A sprout isn’t just for Christmas, you know.



Prep: 20 minutes  Serves: 4

150 g of Brussels sprouts
1 small red onion
1 large carrot
Handful of pomegranate seeds


3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1/2 tbsp Dijon mustard
1/2 tbsp maple syrup
Salt and Pepper


Prepare the sprouts by washing, removing the outer leaves and shredding in a food processor or chopping finely by hand. Tip into a bowl.

Shred/chop the red onion and carrot and add to the sprouts.

Add a handful of pomegranate seeds to the bowl and mix everything together.

Prepare the dressing by placing all the ingredients in a small jar. Give the jar a good shake until it’s thick and creamy, before pouring all over the salad. Mix thoroughly.

Dress with extra pomegranate seeds if you like, and serve.

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