Name: Brussels Sprout and Red Cabbage Slaw
Total time: 20 min
Ingredients: 1/4 cup cider vinegar; 1 tablespoon pomegranate molasses; Salt and pepper; 3 tablespoons cold-pressed extra-virgin olive oil; 1 pound brussels sprouts , trimmed, halved, and sliced very thin; 3 cups thinly sliced red cabbage; 1 1/2 cups pomegranate seeds; 1/2 cup sliced almonds , toasted; 2 tablespoons minced fresh mint

Why This Recipe Works

Our goal was to let the slaw shine without drowning it in a heavy dressing, as is often the case. We started with a base of delicate shredded Brussels sprouts and vibrant red cabbage, liking the visual contrast of the two brassicas, both known for high levels of fiber, vitamins, and minerals, plus the bonus antioxidants found in the red cabbage. To add a bright pop of sweetness, we incorporated a generous amount of antioxidant-rich pomegranate seeds. A handful of toasted sliced almonds provided a nutty foil to the fruit. Instead of a creamy dressing, we made a sweet-tart vinaigrette of apple cider vinegar, pomegranate molasses, and olive oil. A sprinkle of fresh mint added a lively finish.

Before You Begin

Pomegranate molasses can be found in the international aisle of well-stocked supermarkets; if you can't find it, substitute 2 teaspoons of lemon juice plus 2 teaspoons of mild molasses for the tablespoon of pomegranate molasses. The Brussels sprouts and cabbage can be sliced with a knife or the slicing disk of a food processor. Either way, slice them as thinly as possible.

Instructions

Whisk vinegar, pomegranate molasses, ¾ teaspoon salt, and ¼ teaspoon pepper together in large bowl until well combined. Whisking constantly, slowly drizzle in oil until combined.

Add Brussels sprouts, cabbage, pomegranate seeds, almonds, and mint, and toss well to coat. Season with salt and pepper to taste. Serve.