Christmas coleslaw

Christmas coleslaw

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

To make the Christmas dinner complete, cabbage of some sort is a must. Instead of cooked red cabbage, as an alternative you can serve raw sprout salad which will lighten up the meal a little.

Ingredients

Quantity Ingredient
1 pomegranate
200g brussels sprouts
100g celery
50g kale
50g walnuts, chopped
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
2 tablespoons lemon juice
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon hazelnut oil

Method

  1. Cut the pomegranate in half and, working over a bowl lined with a sieve to catch the juices, remove the seeds and transfer to a big mixing bowl. Cut the sprouts in half then cut into thin slices. Thinly slice the celery and finely chop the kale. Chop the walnuts, then add everything to the bowl with the pomegranate seeds and mix.
  2. For the dressing, add the lemon juice to the pomegranate juices, with the mustard and honey, then slowly add the oil and mix to a smooth dressing. Just before serving, mix the salad with the dressing and season to taste with salt and pepper.
Tags:
Scandinavian
Danish
Swedish
comfort food
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