Johanne Mosgaard

07 Dec 2023 10:56

Cabbage Salad with Brussels Sprouts, Mandarins, and Hazelnuts


Crunchy and crispy cabbage salad bursting with flavour. A combination that could fit well on the Christmas table, either on Christmas Eve or during the Christmas lunch. Remember to give the cabbage a little massage, allowing it to absorb the flavours from the other ingredients even better.


Side dish, serves 4-5:


  • 300g of Brussels sprouts
  • 75g of hazelnuts
  • 1/3 red cabbage or red pointed cabbage
  • 1 small pomegranate
  • 3 mandarins
  • Olive oil for frying
  • Salt


Trim the ends of the brussels sprouts and cut them in half or quarters. Heat a pan with a little oil and sauté the brussels sprouts over high heat until they become lightly golden. Sprinkle them with a pinch of salt. Remove the brussels sprouts from the pan and set them aside. Cut the hazelnuts in half or into slices and sauté them for a few minutes on the hot pan as well.

Remove the thick and white part of your red cabbage (the coarse stem) and shred the cabbage - as finely as you can. Give the finely chopped red cabbage a massage with your fingers. This helps to make your salad less coarse, allows the flavours to unfold, and makes the salad more easily digestible. Open the pomegranate and remove the seeds. Do this in a bowl of water to avoid juice splattering throughout the kitchen. Peel the mandarins and cut them into small pieces.

Now assemble your salad with the sautéed Brussels sprouts, massaged red cabbage, pomegranate seeds, mandarins, and the roasted hazelnuts. The salad is juicy on its own, but if you desire a dressing, I recommend a vinaigrette, preferably with citrus.