Crunchy Sprout, Fennel & Pomegranate Slaw

Cooking time
Serves4-6 people
Vegetarians Vegans Gluten-free diets
Crunchy Sprout, Fennel & Pomegranate Slaw

A crunchy, midwinter salad. Thinly sliced Brussels sprouts and fresh fennel. Tumbled with crunchy pomegranate seeds. Tossed with a simple balsamic dressing. It's a quick, easy and delicious way to serve winter veg.


  • 1 pomegranate
  • 200g Brussels sprouts
  • ½ fennel bulb
  • 1 tbsp balsamic vinegar

Prep: 20 mins | Cook: nil

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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 other pomegranate half to one side.
2. Pull any ragged leaves off the sprouts. Halve, then finely slice the sprouts. Add them to the pomegranate seeds. Halve the fennel bulb. Finely slice 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 2 tbsp olive oil with a pinch of salt and pepper. Whisk together to make a dressing. Taste and adjust the seasoning.
4. 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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