Christmas is a time for feasting and rich foods. It’s also a time for excellent vegetables, done in lots of different ways – and this sprout slaw is probably the easiest and quickest of all.

This slaw is ready in a matter of minutes, requires no cooking and is absolutely packed with fibre and nutrients. You’ve got your festive hero, Brussels sprouts – bursting with vitamin C, vitamin K and fibre. They’re also rich in anti-inflammatory antioxidants, which is useful for a period of time so associated with bloating. 

Fennel adds fragrant body to the salad and again, boasts serious antioxidant, anti-inflammatory and antibacterial benefits. 

Then you’ve got pomegranate. Not only does it make the slaw look more jolly and bejewelled, but we know that the fruit has antimicrobial properties. A 2020 study suggested that it may help to protect oral health by reducing the growth of germs that contribute to bad breath and decay. For anyone thinking of going on a post-lunch walk, the polyphenols found in pomegranates have also been found to have a positive impact on exercise endurance and muscle recovery.

1 pomegranate

200g Brussels sprouts

½ fennel bulb

1 tbsp balsamic vinegar

1. Cut the pomegranate in half. Over a bowl, holding one pomegranate half in the palm of your hand cut side down, and whack it with a wooden spoon. The seeds should fall through your fingers into the bowl.

2. Pull any ragged leaves off the sprouts. Halve, then finely slice the sprouts. Add them to the pomegranate seeds. 

3. Halve the fennel bulb. Finely slice one half and add to the bowl. Keep any frondy bits back for garnishing.

4. Next, juice the other pomegranate into a small bowl. Add the vinegar and 2 tbsp olive oil with a pinch of salt and pepper. Whisk together to make a dressing. Taste and adjust the seasoning.

5. Pour the dressing into the bowl with the veg and toss to mix. 

6. Serve straight away, scattered with the fennel fronds.

Recipe and image courtesy of Abel & Cole