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
  • 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.


Key Facts

  • 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

  • 3 tangerines

  • 2 tablespoons dried cranberries (check they are unsulphured & unsweetened)

  • Salt & pepper


  1. 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.

  2. 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.

  3. 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!

  4. 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.

About Me

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

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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