- Serves 6
- Prep in 10 minutes
- Cook in No cooking required, but a little marinating time never goes amiss
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.
- Super Easy
- Family Friendly
- Prep Ahead - Lasts 5 Days
- Great For Big Numbers
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
2 tablespoons dried cranberries (check they are unsulphured & unsweetened)
Salt & pepper
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.
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.
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!
*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.