Raw Brussels Sprouts, Red Cabbage, And Carrot Slaw is the perfect way to use winter produce literally in minutes! This slaw is colorful, crunchy, keeps well in the refrigerator, and is basically negative calories dish: you'll burn more calories chewing ;)
I had a bunch of produce from my latest Washington's Green Grocer order and instead of roasting the Brussels sprouts and making a cabbage soup, decided to thinly slice all the vegetables and mix in the beautiful pomegranate arils.
For the dressing, I used tangerine juice, olive oil, and whole grain mustard. You can use as little or as much of each of these ingredients depending on how spicy or sweet you want the dressing to be. In fact, feel free to add a bit of honey or lemon juice.
Also, I used a food processor to shred my vegetables. You can use a knife or a mandoline if that's what you have.
Raw Brussels Sprouts, Red Cabbage, And Carrot Slaw
Ingredients
Brussels sprouts, shredded
carrots, thinly shredded
red cabbage (or purple) thinly shredded
pomegranate arils (leave some for garnish)
salt and pepper
olive oil
fresh tangerine juice
whole grain mustard
Directions
1. Combine the vegetables in a very large bowl.
2. Sprinkle most of the arils on top, season with salt and pepper and drizzle with olive oil, tangerine juice and top with a few tablespoons of whole grain mustard.
3. Gently mix to combine: you don't want to crush the pomegranate arils.
4. Serve in individual bowls topped with extra arils.
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