Tingly Brussel Slaw

A bright, crunchy Brussels sprout slaw tossed in a citrusy Sichuan pepper dressing with sweet pear, sharp parmesan, and bursts of juicy pomegranate.

The Tingly Blend adds a savory, lightly numbing finish that pairs perfectly with crisp shaved Brussels sprouts and fresh lemon juice. It’s refreshing, layered, and surprisingly addictive.

Perfect as a holiday side dish, dinner party salad, or fresh contrast alongside grilled meats and roasted dishes.

Ingredients

Slaw

• 1 lb Brussels sprouts, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 pear, thinly sliced
• 1/2 cup pomegranate seeds
• 1/4 cup shredded parmesan cheese

Dressing

• Juice of 1 lemon
• 1/4 cup oil
• 3 tbsp Tingly Blend seasoning
• 2 tbsp coarse ground mustard
• 1 tbsp maple syrup

Instructions

1. Prepare the slaw

Thinly slice Brussels sprouts, red onion, and pear.

Add to a large bowl with pomegranate seeds.

2. Make the dressing

In a separate bowl, whisk together lemon juice, oil, Tingly Blend seasoning, mustard, and maple syrup until combined.

3. Toss and finish

Pour dressing over the slaw and toss until evenly coated.

Top with shredded parmesan cheese before serving.

Tips

• Let the slaw sit for 10–15 minutes before serving for deeper flavor.
• Want extra crunch? Add toasted walnuts or almonds.
• For a brighter finish, add extra lemon zest right before serving.