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Photo of Brussels sprouts salad by WW

Brussels sprouts salad

1
Points® value
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
12
Difficulty
Easy
Epic crunch (sliced Brussels sprouts), meet delicate sweetness (pomegranate seeds). Slice the sprouts with a mandoline, or just buy pre-shredded. Most common brands of Worcestershire sauce are made with anchovies. For a vegetarian option, use a mixture of soy sauce and apple cider vinegar instead.

Ingredients

Brussels sprouts

1 pound(s), trimmed, thinly sliced, and broken into shreds

Canned mandarin oranges in juice, drained

2½ cup(s)

Pomegranate seeds

½ cup(s)

Olive oil

2 Tbsp

Champagne vinegar

1½ Tbsp

Worcestershire sauce

½ Tbsp

Sugar

½ tsp

Table salt

½ tsp

Black pepper

½ tsp

Instructions

  1. In a large bowl, toss the Brussels sprouts, oranges, and pomegranate seeds; cover and set aside at room temperature for up to 4 hours.
  2. In a small bowl, whisk the oil, vinegar, Worcestershire sauce, sugar, salt, and black pepper until smooth; pour over the vegetables and toss well.
  3. Serving size: ⅔ cup

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