Recipe: Brussel Sprout, Red Cabbage & Hazelnut Slaw


  • 200g red cabbage
  • 100g Brussel sprouts
  • 1 small bunch fresh parsley leaves (5g)
  • 50g hazelnuts, chopped
  • 50g pomegranate


  • 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


  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.
Share on:
You may also like: