Thanksgiving can end up being a pretty heavy, food coma-inducing meal, so I like to balance it out with a little freshness. Instead of roasting my Brussels Sprouts this year, I kept them raw and crisp for this slaw with pumpkins seeds and pomegranate. The secret here is to shave the Brussels Sprouts as thin as possible on a mandolin to yield the best texture.

As part of my Thanksgiving Holiday Table with Marie’s I’m using their Sesame Ginger Coleslaw dressing. A little sweet. A little tangy. All sorts of perfect. You know I love all things ginger and it’s great for digestion, so it’s a natural choice for an indulgent Holiday dinner!

Shaved Brussels Sprout Slaw with Sesame Ginger Dressing, Pumpkin Seeds and Pomegranate

Ingredients

1 lb Brussels Sprouts, shredded or shaved thinly on a mandolin

1 c carrot, shredded

1 c red cabbage, shredded

3/4 c Marie’s Sesame Ginger Coleslaw dressing

2 tbsp rice wine vinegar

Salt and pepper

1/2 c toasted pumpkin seeds

1/2 c pomegranate seeds

Directions

Combine all ingredients except for pumpkin and pomegranate seeds. Toss gently with dressing and rice wine vinegar to coat. Season with salt and pepper. Top with pumpkin and pomegranate seeds before serving.

Serves 6-8

Note: This post is brought to you in partnership with Marie’s Dressing, though all opinions, photos and recipes are my own. Thanks for supporting the brands that help keep Julie’s Kitchen going!