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Brussels sprout slaw with meyer lemon and pomegranate

Shredded Brussels Sprouts with Meyer Lemon and Pomegrante

This bright, crunchy slaw is a quintessential fall salad. Since it keeps well at room temperature for hours, it's a great choice for holiday potlucks! Add some sliced apple or crumbled cheese to make it even more substantial.
Servings 4
Author Turnip the Oven


For the salad

  • 1 pound Brussels sprouts
  • 1 cup thinly sliced radicchio
  • 1 cup stemmed and thinly sliced kale
  • 1 cup pomegranate seeds
  • 1/4 cup dried cranberries
  • 1/4 cup toasted nuts almonds, walnuts, or pecans

For the dressing

  • 1/4 cup freshly squeezed meyer lemon juice plus the zest of one lemon about 2 small lemons
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon minced shallot
  • 1 tablespoon maple syrup
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper


  1. Holding each Brussels sprout by the stem, slice into very thin slices with a mandoline or sharp knife. (You should have about 6 cups.) Toss in a bowl with the radicchio, kale, half the pomegranate seeds, cranberries, and nuts.
  2. Combine the meyer lemon juice, zest, olive oil, shallot, maple syrup, and mustard in a small jar (like an old jam jar). Season with salt and pepper. Seal the jar and give it a good shake.
  3. Pour half the dressing over the salad and toss to coat evenly. Let the salad stand for 1 hour at room temperature or 2 to 3 hours in the refrigerator. Toss with the remaining dressing and sprinkle with the remaining pomegranate seeds just before serving.