Main Meals

Shredded Sprout, Cranberry & Chestnut Slaw

Finely shredded brussels sprouts tossed with roast chicken & festive flavours of cranberry, chestnut & orange
Serves
6
Prep in
10 minutes + a little marinating time if you like
Cooks in
10 minutes + a little marinating time if you like

The festive season is rife with foodie traditions & as a result leftovers are very much a thing too!

But what to do with those bits & pieces, how do we turn said scraps into something a little fresher & lighter in amongst the more luxurious delights of the season…?

Well I have the answer in this deliciously bright, fresh & sensational seasonal slaw. Packed with flavour, digestive soothing goodness & all things in between.

Enjoy!

Key Facts

  • Super Easy
  • Family Friendly
  • Prep Ahead - Lasts 5 Days
  • Great For Big Numbers

Ingredients

  • 200g Brussels sprouts
  • Leftover roast chicken or turkey (however much you have, about 1 cup of shredded meat)
  • 1 cup raw, organic sauerkraut (+ 2 tablespoons of sauerkraut juice)
  • 1 large handful cooked chestnuts
  • 3 tangerines
  • 2 tablespoons dried cranberries (check they are unsulphured & unsweetened)
  • Salt & pepper

Preparation

01

Remove any tough outer leaves from the sprouts + the stalk, then halve & finely shred. Add to a large bowl with the sauerkraut, sauerkraut juice + the juice of 2 of the tangerines. Season with plenty of pepper & a pinch of salt, mix well & leave to sit.

02

Chop/shred your leftover meat into relatively similar sized pieces. Peel the reaming tangerine & halve the segments along the diagonal so they are similar sizes to the meat, then add both to the bowl & mix in well.

03

Finally roughly chop the chestnuts & cranberries, tumble everything together & either serve straight away or leave to sit & marinate for anywhere up to 3-4 days!

04

*You can also warm this through if you find raw sprouts too fibrous. The sauerkraut should help here but like I say, you can toss this quickly in a hot frying pan with a splash of water to steam everything should you wish to.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables