Prep time about 30 minutes
- 1 1/2 pounds Brussels sprounts
- 2 cups shredded red cabbage
- 1/3 cup walnuts
- 1/3 cup pomegranate seeds
- Sea salt
- 1/3 cup grapeseed oil
- Trim and wash Brussels Sprouts and red cabbage.
- Shred them using mandolin or grater slicer knife, you can also use sharp knife to cut thin slices.
- Transfer in the bowl and toss with grapeseed oil.
- Season to taste with salt, top with coarsely shopped walnuts and pomegranate seeds.
- Bon appetit!