Brussel Sprouts Slaw with Spicy Almonds

Serves: 4

METHOD

INGREDIENTS

To make the dressing:

Pop all ingredients in a jar or a bowl and whisk until completely smooth and creamy. If too thick add more water

For the spicy almonds:

Mix all ingredients in a bowl until well combined and each almond is coated

Roast the almond in a pan until brown; be careful not to burn them, it takes seconds 😊

In a medium bowl toss together the sprouts, carrot, cabbage, and half of the pomegranates.

Add the dressing to the bowl but leave some for the final serving.

Tip the mixture on a serving dish, top with remaining pomegranates, the spicy almonds and generous drizzle of the dressing.

Brussels Slaw

200g raw Brussels Sprouts, trimmed and finely shredded or sliced

1 big carrot, shredded

1 cup purple cabbage, shredded or finely sliced

1/3 cup pomegranates

Tahini Dressing:

4 tbsp tahini

1 tbsp maple syrup

1 tsp Dijon Mustard

1 tbsp apple cider vinegar

3 tbsp water

Zest and juice from ½ lemon

Spicy Almonds:

Almonds

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1 tsp coconut oil

1/3 tsp smoked paprika

1/3 tsp garlic powder

pinch of salt and pepper