sprouts salad with walnuts and pomegrante. Slaw is
most typically made from cabbage, but just about any
sturdy vegetable that can be torn, shaved or sliced
into a culinary confetti will work.
winter, oven-roasted, even slightly charred Brussels sprouts
are my jam. But as we transition to warmer weather, my
thoughts turn to spring and summer slaws.
slaw is most typically made from cabbage, just about any
sturdy vegetable that can be torn, shaved or sliced into a
culinary confetti will work.
key to Brussels Sprouts Slaw With Walnuts and Pomegranate is
to shave the finest shreds possible. A culinary mandoline is
a cutting tool often used by chefs to produce uniformly thin
slices for a potato gratin or an apple tart.
mandoline is a hand-operated cutting device with an inset
metal blade. A guide holds the item to be sliced and helps
keep fingers and thumbs out of the way. Although
professional versions can be cost-prohibitive, less
expensive mandolines have always been available at Asian
markets, and popular brands such as Oxo and Kuhn Rikon are
available in housewares stores.
sprouts are high in vitamins A and C and are a fair source
of iron. Walnuts are high in good fats and antioxidants.
Pomegranates are rich in potassium.
Cooking tip: Toasting walnuts intensifies their flavor. To
toast the walnuts, spread in a single layer on a baking
sheet. Bake at 350 degrees for 5 to 7 minutes or until
Substitution: Omit pomegranate seeds and replace with dried
SPROUTS SLAW WITH WALNUTS AND POMEGRANATE
fresh Brussels sprouts
cup coarsely chopped walnuts, toasted
tablespoons crumbled pecorino Romano cheese
tablespoons extra virgin olive oil
tablespoon lemon juice
of coarsely ground pepper
1 to 2
tablespoons pomegranate seeds
away the bottom of each sprout and discard any loose or
discolored leaves. Use a very sharp knife and carefully
slice each sprout into thin slices. You want the sprouts to
sprouts in a medium bowl and use your fingers to separate
sprouts into smaller shreds. Add walnuts, cheese, olive oil,
lemon juice, salt and pepper. Toss gently to coat evenly.
Place in serving bowl and sprinkle with pomegranate seeds.
at room temperature.
serving: 158 calories (68 percent from fat), 13 g total fat
(2 g saturated), 5 mg cholesterol, 8 g carbohydrates, 6 g
protein, 113 mg sodium, 3 g dietary fiber.
developed for The Star by professional home economists
Kathryn Moore and Roxanne Wyss.