Brussels Sprouts Slaw with Pomegranate and Avocado
How do you feel about Brussels Sprouts? Â It seems like they are the darling vegetable this year – I’m seeing them all over Pinterest and on pretty much every healthy food blog I read. Â But for everyone loves them so much, I really think just as many people hate them. Â I’m going to guess that most of the haters grew up having to eat them, all boiled and mushy and let’s be honest – they can kind of smell when they’re prepared that way. Â What the haters don’t know is that if you roast Brussels sprouts, they become crispy, crunch and caramelized, and almost a bit sweet. Â Â I love to roast them this time of the year, often with some squash, and cranberries. Â But really, I think Brussels Sprouts taste just as yummy raw. Â No, you can’t just pop them – they’re too tough and leafy. Â But if you shave them, really thin, and toss them with a mustard-y dressing and some other mix-ins, you get a delicious and super healthy slaw, that’s great as a side dish, or as a topping on a sandwich, or just as a nice change from salad.
Brussels sprouts are a cruciferous vegetable – the kind that have actually been shown to help prevent cancer. Â So eat up! Â Other cruciferous veggies include kale, broccoli, cauliflower, and even bok choy. Â Eating a serving of any of these a few times each week can do lots to keep you healthy.
To shave Brussels sprouts, use a sharp knife to slice them thinly, or much easier – pop them into a food processor fitted with the shredding blade. Â Easy peasy!
The pomegranate seeds add such a beautiful pop of color and along with some sunflower seeds, some crunch.  Add the avocado just before serving, for some delicious creaminess.  So many textures in such a small bowl  🙂
Ingredients
- 1 pound brussels sprouts tough ends and any discolored outer leaves trimmed away
- 1/2 cup pomegranate seeds
- 1/4 cup roasted salted sunflower seeds
- 1 medium avocado pitted and cut into bite sized pieces
Dressing
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon dijon mustard
- salt and pepper to taste
Instructions
- Shred Brussels sprouts in a food processor fitted with the slicing blade, or alternately, slice them very thinly with a sharp knife. Toss them in a large mixing bowl.
- Add pomegranate seeds and sunflower seeds to the bowl.
- Prepare dressing. In a small measuring cup, mix together juices, vinegar, olive oil, and mustard. Whisk well to combine and add salt and fresh ground pepper to taste.
- Pour dressing over the salad and toss well to coat.
- Add avocado immediately before serving.
I have been seeing Brussel sprout salads popping up everywhere! I see a new trend coming on… Looks so delicious, I want!
I know! I think they’re the new kale!
I love this recipe, looks delicious! Do you soak the brussels before shaving them? I normally soak mine if I have the time before roasting, but wasn’t sure if you needed to with this recipe! Thanks!
Hi Anna – I’ve never heard about soaking them, so no, I just wash, peel any bruised outer leaves, and trim off the tough part of the bottom. Enjoy and Thanks for visiting!
I posted a brussel sprout recipe today too.. love those little guys! I haven’t tried slicing them yet – I normally just roast them! And avocado makes everything better!
Thanks for visiting! Let me know if you like them sliced up raw 🙂
Love this recipe! Would be so beautiful on my Christmas table!
Thanks so much Kathi! It does look kind of Christmas-y! Enjoy 🙂
This sounds so good! I love brussel sprouts and never understand when people tell me they don’t like them.
I know, right – what’s not to love! Thanks for stopping by Genevieve!
This looks so festive, I love brussels sprouts and eat a lot of them this time of year, I will give this recipe a whirl next
Thanks Dahn! Let me know how you like them!