Recipe: Brussel Sprout, Red Cabbage & Hazelnut Slaw

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

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.