Hey there, fellow food adventurers!
I'm absolutely buzzing to share a recipe that's not only delicious but also a total game-changer for your holiday table (or, let's be real, any day you need a bit of crunchy, healthy goodness). Forget those sad, overcooked sprouts – we're diving headfirst into a vibrant and flavor-packed Brussels Sprout Slaw, and trust me, it’s a revelation.
I'm writing to you from a cosy corner in Krakow, where I've landed with my partner to soak up some family time and festive vibes. My mum, bless her heart, is already in full-on feeder mode, making sure no one leaves the table less than stuffed. It’s a beautiful thing, but I have had to introduce some healthy meals to counteract the extra attention (love you Mum!).
With Christmas fast approaching, I figured we all could use a little break from the parade of sweets and treats, so lets get into this wonderfully healthy and easy recipe. This Brussels Sprout Slaw is a delightful mix of fresh, crunchy sprouts, juicy pomegranate arils, and the star of the show: salty-sweet faux bacon almonds. These little flavor bombs add a satisfying crunch and a touch of umami that takes this slaw to the next level. And the best part? It’s incredibly quick and easy to throw together.
Plus, with its vibrant red and green colors, it's basically screaming 'holiday cheer,' making it the perfect addition to your festive feasts. So, let's get started!
Ingredients
For the Slaw:
- 500g / 18 oz fresh Brussels sprouts, finely shredded
- 60 ml / ¼ cup extra virgin olive oil
- 30 ml / 2 tbsp lemon juice (for that zing!)
- 10 ml / 2 tsp maple syrup (sweetness, my friend)
- 2 heaped tsp wholegrain mustard (make sure it's vegan)
- 1 small shallot, finely grated (for a bit of bite)
- Salt and pepper, to taste
- A handful of fresh parsley, finely chopped
- Arils of ½ pomegranate (or dried cranberries soaked in orange juice for a juicy alternative)
For the Almond Bacon:
- 20 ml / 4 tsp extra virgin olive oil
- 20 ml / 4 tsp maple syrup
- 1 tsp smoked paprika (for that bacon-y magic)
- 30 ml / 2 tbsp soy sauce (or tamari, if you prefer)
- 1 tsp tomato paste
- 100 g / 1 cup almond flakes
Instructions
- Prep the Sprouts: Finely shred your Brussels sprouts. A mandoline slicer makes this task super quick, but a sharp knife works just as well.
- Make the Dressing: In a bowl, whisk together the olive oil, lemon juice, maple syrup, mustard, and finely grated shallot. Season generously with salt and pepper.
- Dress the Sprouts: Pour the dressing over the shredded sprouts, giving it a good toss. Set aside and let the sprouts soften while you move on to the almonds. This allows all the flavours to combine perfectly.
- Prepare the Baking Tray: Preheat your oven to 120°C / 250°F (100°C / 210°F fan) and line a baking tray with baking paper.
- Make the Almond 'Bacon': In a small bowl, mix all the almond bacon marinade ingredients together. Add the almond flakes, tossing until each one is fully coated in deliciousness.
- Bake the Almonds: Spread the marinated almonds on the prepared baking tray. Bake for 30-35 minutes, stirring halfway through. The almonds will crisp up as they cool.
- Assemble and Serve: Just before serving, sprinkle the dressed sprouts with fresh parsley, pomegranate arils (or plump cranberries), and your crispy, salty-sweet almond ‘bacon’. Voila!
Notes
- For a sweeter alternative, use dried cranberries soaked in orange juice instead of pomegranate arils.
- The almond 'bacon' can be made ahead and stored in an airtight container. Just be sure to allow to cool fully before storing.
Nutritional Info (per serving, approx.)
- Calories: 296
- Sugars: 11g
- Fats: 22g
- Saturates: 2g
- Proteins: 8g
- Carbs: 22g
So, there you have it – a fresh, vibrant, and utterly addictive Brussels Sprout Slaw that’s sure to become a new favorite. This is a great way to enjoy a healthy meal during the festive season. Enjoy your cooking and, as always, feel free to adapt this recipe to suit your taste. Happy cooking and happy holidays!
If you have any questions or you just want to share your experiences with this recipe, let me know in the comments section below!
Until next time, happy, healthy cooking!
Love,
Chef Olivia Green