Lebanese Shredded Brussels Sprouts Slaw with Pomegranate Vinaigrette
A vibrant, crunchy slaw featuring roasted shredded brussels sprouts tossed with a bright pomegranate vinaigrette, finished with toasted nuts, fresh herbs, and tart pomegranate seeds. This Lebanese-inspired dish balances sweet, sour, and nutty flavors with a tender-crisp texture. Serve warm or at room temperature as a side to grilled meats or alongside mezze.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- 4 servings (about 4 cups)
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Line a rimmed baking sheet with parchment paper
- Trim brussels sprouts and pat dry with a towel to ensure crispness when roasted
Toast the nuts
- Heat a small skillet over medium heat.
- Add the almonds or hazelnuts and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Watch carefully to avoid burning.
- Transfer to a plate and set aside.
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Ready when: Nuts are fragrant and light golden brown
Tip: Toast nuts separately so they don't burn during the longer roasting time for the brussels sprouts.
Prepare brussels sprouts for roasting
- On the rimmed baking sheet, toss the halved brussels sprouts with 2 tbsp (30 ml) of the olive oil, 0.5 tsp (2.5 g) of the kosher salt, and ¼ tsp (0.5 g) of the black pepper.
- Spread them in a single layer, cut side down.
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Tip: Cut side down ensures the flat surface caramelizes and browns well, creating crispy edges.
Roast brussels sproutsOven 425°F / 220°C
- Place the baking sheet in the preheated 425°F (220°C) oven.
- Roast for 18–22 minutes, stirring halfway through (around the 10-minute mark), until the cut sides are deeply browned and the outer leaves are crispy and charred at the edges.
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Ready when: Cut sides are deeply browned, outer leaves are crispy and charred
Tip: Don't skip the stir halfway through—it ensures even browning and prevents the bottom from burning.
Make the vinaigrette
- In a small bowl, whisk together the pomegranate vinegar, pomegranate molasses, Dijon mustard, minced garlic, and the remaining ¼ tsp (2 g) kosher salt.
- Let sit for 1 minute to allow the garlic to soften slightly.
- Slowly whisk in the ¼ cup (60 ml) olive oil until emulsified.
- Taste and adjust seasoning if needed.
- If using red wine vinegar for extra tartness, add it now.
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Ready when: Vinaigrette is well-combined and the garlic is visible throughout
Tip: Whisk the oil in slowly and steadily for a more stable emulsion; if the vinaigrette breaks, no harm done—it will still taste great.
Shred and cool the sprouts
- Once roasted, remove the brussels sprouts from the oven and let them cool for 3–5 minutes until they're cool enough to handle but still warm.
- Using a food processor with the shredding disc (or a box grater), shred the roasted brussels sprouts into thin, bite-sized pieces.
- Work carefully; they will be tender and may fall apart slightly, which is fine.
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Ready when: Brussels sprouts are cool enough to handle safely and shred easily
Tip: Warm brussels sprouts shred more easily; cold ones become too firm and harder to process without shattering.
Assemble the slaw
- In a large bowl, combine the shredded roasted brussels sprouts with the pomegranate vinaigrette and gently toss until well coated.
- Allow the slaw to sit for 2 minutes so the brussels sprouts absorb some of the dressing.
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Ready when: All shredded sprouts are coated with vinaigrette
Tip: Toss gently to avoid breaking the already-tender roasted sprouts into very small pieces.
Finish with herbs, nuts, and seeds
- Top the slaw with the toasted almonds, pomegranate seeds, fresh mint, and parsley.
- Toss very gently once more to distribute the garnishes.
- Taste and add the remaining ¼ tsp (2 g) salt and pinch of black pepper if needed.
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Ready when: Herbs, nuts, and pomegranate seeds are evenly distributed throughout
Tip: Add the fresh herbs just before serving so they stay bright and don't wilt from the warm vinaigrette.
Good to know
Tips
- Pat the brussels sprouts dry before roasting—moisture is the enemy of crispness. A paper towel or clean kitchen towel works best.
- Roasting the brussels sprouts before shredding is key: it caramelizes the cut surfaces and adds a subtle char that raw shredded sprouts cannot match. This also reduces the raw brassica bitterness.
- For a warm slaw, serve immediately after tossing with the vinaigrette. For room-temperature serving, let it rest for 10 minutes after assembly.
- Pomegranate molasses is a staple in Lebanese cuisine and is worth seeking out or making at home—its deep, complex tartness is irreplaceable and defines this dish.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The brussels sprouts will soften slightly and the pomegranate seeds may become waterlogged, so the slaw is best eaten fresh or within a few hours of assembly. To reheat, gently warm in a skillet over medium-low heat for 2–3 minutes, or serve cold straight from the fridge.
Substitutions
- pomegranate vinegar → red wine vinegar mixed with 1 tbsp pomegranate molasses. If pomegranate vinegar is unavailable, combine red wine vinegar with extra pomegranate molasses to replicate the sweet-tart flavor.
- pomegranate molasses → equal parts pomegranate juice reduced over medium heat until thickened (about ¼ cup reduced to 1 tbsp). Homemade pomegranate reduction works well; simmer juice until syrupy and concentrated.
- sliced almonds or toasted hazelnuts → toasted pine nuts, walnuts, or pistachios. Any toasted nut adds richness; choose based on preference and regional availability.
- pomegranate seeds (arils) → tart cherries or pomegranate juice drizzled at the end. Fresh seeds give the best burst of tartness, but dried tart cherries or a drizzle of pomegranate juice can approximate the flavor if seeds aren't in season.
