Sprout salad with citrus & pomegranate

Brussels sprouts make a great alternative to cabbage or kale in slaws and salads – let them soak up this zesty dressing for a side dish packed with fresh flavours and texture

  • Prep:10 mins
    Cook:10 mins
    plus chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 214
  • fat 16g
  • saturates 2g
  • carbs 11g
  • sugars 10g
  • fibre 5g
  • protein 4g
  • salt 0.2g


  • 50g blanched hazelnuts
  • 1 heaped tsp cumin seeds
  • 1 small red onion, finely chopped
  • 400g Brussels sprouts, shredded with a processor or by hand
  • handful coriander, torn (optional)
  • 100g pomegranate seeds
  • zest 1 orange, plus 2 tbsp juice
  • zest and juice 1 lemon
  • 3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar)
  • 1 tbsp golden caster sugar
  • 5 tbsp olive oil
  • 2 tsp wholegrain mustard


Top tips

Sprouts are a good alternative to cabbage or kale in slaws and salads, but as they lack a definitive crunch or hot pepperiness, it’s best to let them mingle with their dressing for a while. A processor makes the shredding super quick.


  1. Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.

  2. Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.

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