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

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

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.