Brussels Sprout Slaw in Lemon Poppy Seed Dressing with Pomegranate Seeds

This name is a mouthful! I’m not sure the pomegranate seeds are a necessary component of the recipe title, but I couldn’t resist. It’s an excellent salad and deserves a long, pompous name.

This is one of the best recipes I have come up with I in a while. It’s citrusy and a little sweet. Eating finely shredded Brussels spouts really changes their texture. If you’re not a huge Brussels spouts fan, I think you might still like this slaw.

The ingredients are 1 ½ pounds finely shredded Brussels sprouts, 8 ounces pomegranate seeds, 2 teaspoons finely diced onions, 1 teaspoon coarse mustard, ¼ cup white sugar, 1 teaspoon lemon zest, ¼ cup lemon juice, 1/3 cup extra virgin olive oil, and 1 tablespoon poppy seeds.

I began with the dressing.  I vigorously whisked the onions, mustard, sugar, lemon zest, and lemon juice together.

I slowly drizzled in the extra virgin olive oil, whisking vigorously the entire time.

I added the poppy seeds.

I then finely shredded the Brussels spouts. This took roughly 100 hours. I was really tired of cutting by the end. I added the Brussels spouts to the dressing and stirred.

I added the pomegranate seeds and stirred. I took the easy way out and purchased pomegranates that were already seeded. I was glad I did because cutting the sprouts was tedious enough.

This is a magnificent recipe. It’s light and fresh. It tastes better the second day after the flavors have melded together. If I were you, I would make this recipe.