Bejewelled and Crisp, Cloadagh McKenna's Fresh and Colorful Slaw Brings Vibrance and Crunch to the Festive Table

Bowl of winter slaw with red cabbage, orange and pomegranate.

With all the indulgence of the season, a crisp, fresh slaw is the perfect accompaniment to a Thanksgiving menu, adding color, texture and bursts of flavor from the peppery veg and juicy fruits.

Brussels Sprout and Cabbage Slaw

(Image credit: Future / Chris Terry)

Ingredients (Serves 6)

• 7 oz Brussels sprouts (roughly 2 cups trimmed and halved)
• ½ small red cabbage (3–4 cups shredded)
• 3.5oz black kale/Tuscan kale (3 cups chopped)
• 2 clementines, segmented and roughly chopped
• 1 teaspoon red chilli flakes
• 1 tablespoon finely chopped parsley (these 5-blade herb-chopper scissors from Amazon are ideal for the job)
• 1 tablespoon finely chopped mint
• ⅓ cup crème fraîche
• ⅓ cup mayonnaise
• Sea salt and freshly ground black pepper
• 2 tablespoons pomegranate seeds
• 1 tablespoon pumpkin seeds

Method

• Thinly slice the Brussels sprouts and red cabbage and combine in a large bowl. Cut the thick stems off the kale, shred the leaves and add to the bowl.
• Add the chopped clementine segments, chili flakes, chopped parsley and chopped mint and mix. Add the crème fraîche and mayonnaise, mix well and season to taste. Transfer to a serving bowl and scatter over the pomegranate seeds and pumpkin seeds.

This makes a fresh alternative to the usual Brussels sprout and red cabbage dishes, and works perfectly as a Thanksgiving side, along with Clodagh McKenna's Orange and Thyme Roasted Potatoes.