Brussels Sprout Salad with Pomegranate and Tofu

Do you prepare brussels sprouts? This miniature green vegetable which resembles a cabbage head has a mild sweetness of taste, leaves and roots, just like its large twin. It is extremely healthy because it is full of vitamins, fibers, minerals and plant proteins. On the other hand, it owes its low-calorie value to a small amount of carbohydrates. Traditional Serbian cuisine mostly prepares them boiled, giving them a rather intense smell and a somewhat strange taste. This type or preparation is precisely what discouraged many people from this vegetable. However, due to its extremely nutritious composition, contemporary culinary methods have altered the standard way of preparation. Today, we are faced with roasted, fried, breaded, or blanched brussels sprouts combined with other foods and various spices. The idea behind such methods is to include brussels sprouts as an aroma, instead of making them the dominate part of a main meal.

If you have not been a fan of brussels sprouts, you did not know how to prepare them, or you simply have not even thought about the meal containing these miniature cabbages, today we share a recipe with you that will change that! Try our brussels sprout salad with pomegranate and tofu which is delicious and will surely help you rethink cooking with brussels sprouts!

– 1/3 leek stem
– 1/2 pomegranate
– 2 handfuls of brussels sprouts
– 1 tbsp. sesame oil
– 1/2 pc. tofu cheese seasoned with dill
– 1 handful grated carrots ICEBERG SALAT CENTAR
– salt and pepper (to taste)

1. Drizzle oil in a pan and add chopped leek, halved brussels sprouts and season with salt and pepper.
2. Remove from heat and allow to cool.
3. In a large bowl, combine vegetables, pomegranate seeds, cubed tofu cheese and grated carrots.

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