Brussel Slaw with Three Citrus & Saffron Dressing

Serves Array
  • 250 g (8.5 oz) brussel sprouts
  • 3 carrots
  • 2 stalks green onion
  • large handful of chopped parsley
  • small handful of chopped mint
  • 1/2 pomegranate, seeds only
  • 150 g (5 oz) crumbled feta cheese
  • handful of chopped, toasted almonds
Dressing
  • 1,2 dl (1/2 cup) raw cashew nuts
  • 3/4 dl (1/3 cup) water + extra
  • 1/2 clove garlic, minced
  • 1 orange, juiced
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1/5 tsp saffron
  • pinch of cayenne pepper
  • salt and pepper

Instructions

  1. Mix together all ingredients for the dressing in an blender, until completely smooth and creamy. Season to taste with salt and pepper. Add more water to desired consistency. The dressing needs to be a liquid in order for the slaw to feel juicy and not too dry.
  2. Trim the brussel sprouts and remove the outer leaves. Peel the carrots. Attach the mandolin blade to your food processor and run the sprouts and carrots through it. Transfer to a large bowl.
  3. Add the sliced green onion, chopped herbs, chopped nuts and pomegranate seeds to the bowl. Also add the crumbled feta cheese.
  4. Just before serving, pour the desired amount of dressing on top and fold thoroughly to combine. Season to taste with salt and pepper. You might want to add a splash of water if the slaw feels dry. It should be nice and juicy! Serve immediately.