Brussels Sprout And Pomegranate Seed Slaw

With Celery Root, Mint, And Parsely

Sides
Vegitarian

My Thoughts

This sharp, tart, and sweet Brussels sprouts slaw provides a great balance to a rich main such as lamb or pork. It gets a cool burst of flavor from the pomegranate seeds and a fresh crunch from the celery root and granny smith apples. Greatest part? There's no cooking. There may be a lot of ingredients for slaw, but at least you'll never touch your stove.

The How To Do It

  1. Remove the peal from the apple and the celery root (the portion you're going to use that is ).
  2. Cut the apple and celery root into small sticks, no more than 1/4 of an inch. You want them to be as thin as possible, so take your time. Once done add them to a medium sized mixing bowl.
  3. Cut the onion in half and, using a mandolin, slice the half of an onion using the thinnest setting you have. Be VERY CAREFUL when using a mandolin. I have never done it, but I cannot imagine how painful slicing into your hand would be. Once you are finished, add the onions to the bowl.
  4. Give the parsley and mint a fairly fine chop. You don't want large chunks of either, but you don't have to go crazy here. Once done, add them to the bowl.
  5. Chop the chives and add them to the bowl.
  6. Now add the olive oil and mix everything together.
  7. Grate the cheese.
  8. If you are going to serve the slaw later, place it in the fridge and complete the next few steps just before serving. I recommend refrigerating it for 30 minutes or more. It's really a great, refreshing, salad if it's really cold.
  9. Add the pomegranate seeds, lemon juice, and cheese and mix everything together and that's it!

Ingredients

Brussels Sprout And Pomegranate Seed Slaw
2 cups
Brussels sprouts
½ cup
celery root
½ cup
granny smith apple
½ sml
white onion
½ cup
pomegranate seeds
¼ cup
fresh mint
¼ cup
parsley
1 tbsp
chives
2 tbsp
Parmesan
¼ cup
olive oil
2 tbsp
lemon juice
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