Crunchy Sprout, Fennel & Pomegranate Slaw Recipe | Abel & Cole

Crunchy Sprout, Fennel & Pomegranate Slaw

Cooking time
Serves4-6 people
Vegans Gluten-free diets

A crunchy mid winter slaw that stars our favourite winter wonder veg, Brussels sprouts. Thinly sliced and tumbled with crunchy strips of fennel and juicy pomegranate seeds, they make a refreshing side salad

Ingredients

  • 1 pomegranate
  • 200g Brussels sprouts
  • 1/2 fennel bulb
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
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Method

1. Cut the pomegranate in half. Holding one pomegranate half in the palm of your hand, cut side down, whack it with a wooden spoon. The seeds should fall through your fingers. Catch them in a bowl. Set the pother pomegranate half a side.
2. Pull any ragged leaves off the sprouts. Halve, then finely slice them. Add them to the pomegranate seeds. Halve the fennel bulb. Finely slice it one half and add to the bowl. Keep any frondy bits back for garnishing.
3. Juice the pomegranate half you saved in step 1 into a small bowl. Add the vinegar and olive oil with a pinch of salt and pepper. Whisk together to make a dressing. Taste and adjust the seasoning. Pour the dressing into the bowl with the veg and toss to mix. Serve straight away, scattered with the fennel fronds.
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