Brussel Sprout Red Cabbage and Hazelnut Slaw

A fresh, crunchy and vibrant salad that takes 5 minutes to come together and is great alongside hearty meals or curries and toasts. Packed with colourful vegetables, fruity pomegranate and hazelnuts.

This slaw is my ideal kind of side salad – it makes the most of Brussel sprouts, which are oven forgotten about after Christmas day. But I can’t get enough of them. I usually roast them in the oven, although thinly slicing them and massaging with a homemade vinaigrette is a lighter, fresher way to enjoy them. Both the sprouts and cabbage are inexpensive and last a long time in the fridge, so they are great to have on hand to jazz up an evening meal or lunch.

Brussel Sprout Red Cabbage and Hazelnut Slaw

The magic of this salad happens when you massage the vinaigrette into the raw vegetables. They soften slightly and the pink colours of the red cabbage infuse throughout, making a really pretty salad. Add in some pomegranate for a juicy burst of freshness and some crunchy hazelnuts – the fruit and nut combo cannot be beaten.

The vinaigrette for this Brussel Sprout Red Cabbage and Hazelnut Slaw is a classic one that you can use time and time again on any number of salads. Drizzle it over plain salad leaves for an instantly delicious dressing or even over grains, too. Olive oil, syrup or agave, lemon juice, some white or apple cider vinegar, Dijon mustard and a good amount of salt and pepper make this dressing zingy, full of flavour but not too greasy or overpowering.

Brussel Sprout Red Cabbage and Hazelnut Slaw

I love to serve this Brussel Sprout Red Cabbage and Hazelnut Slaw on top of warming curries and stews – the texture, colour and temperate contrast is such a winner. You can also stuff this slaw into sandwiches, on top of toasts or as a base for some falafel and hummus!

This Brussel Sprout Red Cabbage and Hazelnut Slaw is naturally vegan and gluten-free and packed with colour, texture and flavour. It is crunchy, fresh and wholesome – adding some welcome vegetables into your day.

If you are looking for more fresh salads, how about my Roasted Cumin Carrot Lentil Salad with Cashew Cheese, Nutty Rice Salad, Tahini Noodle Satay Salad or Rainbow Quinoa Salad.

Brussel Sprout Red Cabbage and Hazelnut Slaw

• Servings: 2-4
• Time: 5 minutes
• Difficulty: easy
• Print

A fresh, crunchy and vibrant salad that takes 5 minutes to come together and is great alongside hearty meals or curries and toasts. Packed with colourful vegetables, fruity pomegranate and hazelnuts.

Ingredients

• 200g red cabbage
• 100g Brussel sprouts
• 1 small bunch fresh parsley leaves (5g)
• 50g hazelnuts, chopped
• 50g pomegranate
• Vinaigrette:
• 1 tbsp olive oil
• 1 tbsp agave or maple syrup
• 1 tbsp lemon juice
• 1 tbsp apple cider or white vinegar
• ½ – 1 tsp Dijon mustard
• Salt and pepper

Directions

Method:
1. Thinly slice or shred the red cabbage and Brussel sprouts, chopping the ends off the sprouts. Add to a large bowl.
2. To make the vinaigrette, add all the ingredients to a small sealed jar and shake to mix or stir together in a bowl and season with salt and pepper. Pour over the cabbage and sprouts and massage in with your hands for 1-2 minutes.
3. Stir in the chopped fresh parsley, chopped hazelnuts and pomegranate. Serve in a bowl topped with extra nuts and pomegranate, if desired. Store in an airtight container in the fridge for up to 3 days.

Brussel Sprout Red Cabbage and Hazelnut Slaw

I look forward to hearing what you think of this Brussel Sprout Red Cabbage and Hazelnut Slaw, let me know in the comments below. If you make this slaw, be sure to tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With slaw love x