Ingredients:
500 g Brussels Sprouts
2 st Carrots
1 Bunch of radishes
1 Medium Red Onion
1 medium pomegranate
Vinaigrette
3 tbls oliv oil
2 tbls Sugar
1 tbl Vinegar
1 tbl Water
Salt & Pepper
Directions
1. Cut off the lower part of the root of the Brussels sprouts and pick off the fine leaves. Put in salted boiling water to boil for about 1 minute. Drain the water in a colander and rinse the leaves thoroughly cold.
2. Peel and slice the carrot into thin diagonal slices, preferably with a mandolin. Thinly slice the radishes as well. Put everything in ice cold water for the crispiness, about 20 min.
3. Roll the pomegranate a few times against the bench so that it crunches. Divide in half so the bud ends up in one half. Knock out the kernels right into a bowl.
4. Stir together all the ingredients for the vinaigrette and season with salt and pepper.
5. Mix vegetables in a serving bowl and serve with the vinaigrette.
