Pretty enough for a holiday table, Brussels Sprouts Slaw is a festive twist on a classic side.
I was given a pretty stalk of fresh brussels sprouts by my neighbor. But instead of roasting them I decided to try something new. Brussels sprouts look like tiny heads of cabbage so I decided to shred them and make them into a holiday-appropriate slaw.
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Do you know what jicama is? It’s a root vegetable that tastes a lot like an extra crunchy apple. This is what one looks like in case you aren’t familiar. Fresh jicama goes great with the fresh brussels sprouts and pomegranate seeds.
I added some slivered almonds for even more crunch. And the dressing is a mix of mayonnaise, apple cider vinegar, pure maple syrup, a little fresh lemon juice, salt and pepper. It’s delightfully appropriate for fall and winter. This slaw will taste great alongside your turkey and ham dinners! Give it a try.
Brussels Sprouts Slaw
- 1 stalk or bag brussels sprouts
- 1 cup jicama root peeled and shredded
- 1 pomegranate seeded
- 1/3 cup slivered almonds
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
- 2 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- Wash the brussels sprouts well and remove the stem ends. Pulse the brussels sprouts in a food processor until shredded. Depending on the size of your food processor you might have to do this in batches. Transfer to a large bowl.
- Remove the jicama skin with a sharp knife. Shred a piece to yield one cup.
- Toss together the brussels sprouts, jicama, pomegranate seeds and almonds.
- In a separate bowl or measuring cup, whisk together the mayonnaise, vinegar, maple syrup, lemon juice, salt and pepper.
- Pour the dressing over the slaw mixture and toss well to combine.
- Refrigerate until ready to serve.