Shredded Sprout, Cranberry & Chestnut Slaw - Recipe

Finely shredded brussels sprouts tossed with roast chicken & festive flavours of cranberry, chestnut & orange

Serves

Prep in

10 minutes + a little marinating time if you like

Cooks in

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!

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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.