This seasonal slaw is full of colour and a range of antioxidants, important for health as they prevent or slow damage to cells caused by free radicals. It’s a tasty way to include Brussels sprouts as they still have plenty of crunch. I’ve gone for a Middle Eastern flavour – you can pair this slaw with leftover turkey, or smoked salmon, grilled halloumi, any fish or just on its own!
INGREDIENTS - (Serves 4)
500g red cabbage
2 tbsp apple cider vinegar
150g Brussels sprouts - trimmed
200g yellow beetroot
1 tsp cumin
1 tsp olive oil
1 clove of garlic - crushed
1 tsp za’atar
100g pomegranate seeds
75g pistachios - roughly chopped
15g flat-leaf parsley
15g mint leaves
Juice of 1 lemon
50ml extra virgin olive oil
METHOD
Finely shred the cabbage, taking care to remove the inner core, and mix with the apple cider vinegar.
Finely slice the Brussels sprouts.
Heat the olive oil in a pan, and add the cumin seeds when hot.
Add the Brussels sprouts and stir fry for 2 minutes. Add the garlic and cook for a further minute. Allow to cool and stir in the za’atar.
In the meantime, peel and julienne the beetroot into fine matchstick batons.
Mix the julienned beetroot, red cabbage and cooked Brussels sprouts.
Roughly chop the flat leaf parsley and mix with mint leaves and the rest of the slaw.
Mix the extra virgin olive oil and lemon juice, and season and mix into the slaw.
Dress with the pistachios and pomegranate seeds before serving.