30-Minute Meals, Celebrations, Dairy-Free, Dinners, Gluten-Free, Grain-Free, Holidays, Lunches, Mains, Salads, Sides, Vegan, Vegetarian
Comments 8

Winter Pomegranate Slaw

Winter Pomegranate SlawThis salad was inspired by a deli offering at Seattle co-op grocery store, PCC Natural Markets. The first time I ate it, I absolutely inhaled it. I was just like, I need more of this. SO. MUCH. MORE. I was determined to figure out the recipe based on the ingredient list—and add a little of my own flair, of course—and finally got around to it last week.

I don’t think I’d ever had pomegranate seeds in anything before, and I certainly would have never thought to pair them with Brussels sprouts and fennel, but the combo is absolutely perfect. You taste a slight burst of sweetness with every bite, and I added sunflower seeds and extra sliced almonds to give it great crunch.

I eat this as a main dish, loading up a big ol’ bowl, but it would make a great holiday dinner side. My family does a big dinner Christmas Eve and a big breakfast Christmas morning, so I’m planning to make a big batch of it for everyone to dish up whenever the mood strikes on Christmas afternoon.

Enjoy this one!
M

Winter Pomegranate Slaw
Ready in:
15 min
Serves:
6 to 8  

IMG_4945Ingredients:
1-1/2 lbs Brussels sprouts, shredded (should amout to about 6 cups)
1 fennel bulb and stalks, shredded
1-1/2 cups sliced almonds
1 cup pomegranate seeds/arils
1 cup roasted, salted sunflower seeds
1/3 cup olive oil
1/3 cup golden balsamic vinegar
2 garlic cloves
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

  1. Cut the ends off the Brussels sprouts, then put them in a food processor (with the blade insert). Pulse until sliced into a slaw. Pour into a large bowl.
  2. Cut fennel into small chunks, place in food processor, and pulse until sliced into a slaw. Pour into bowl with sliced Brussels sprouts.
  3. Mince garlic.
  4. Remove thyme leaves from stems and mince.
  5. In a small bowl, stir together garlic, thyme, balsamic vinegar, olive oil, salt, and pepper.
  6.  Pour dressing over slaw and toss until coated.
  7. Pour in sunflower seeds, sliced almonds, and pomegranate seeds. Stir until mixed.
    Winter Pomegranate Slaw
  8. Serve right away, or refrigerate, covered.

Winter Pomegranate Slaw

Winter Pomegranate Slaw

IMG_4989 2

Advertisements

8 Comments

    • Hi Vanessa! I haven’t yet added the ability to do that to my posts (it’s definitely on my list of things to do, though!) …sorry about that!

      Like

  1. Hi – can I assume that in steps 4 and 5 you mean thyme not tetragonal, since thyme is in the ingredient list?

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s