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.
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.