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Crunchy, flavorful slaw combines two winter favorites

Recipe: Brussels sprouts-spinach slaw with dried cranberries

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED FEB 11, 2024

This winter slaw would be an excellent accompaniment to spicy sausage or pulled-pork sliders. Debbie Arrington

Shaved or thinly sliced, raw Brussels sprouts make a crunchy and flavorful slaw. Thin shreds of spinach add lightness and another flavor/shade of green.

Grated onion puts zip into the traditional slaw dressing (without biting into any onion chunks). Carrots and dried cranberries contribute more contrast and a little sweetness.

This slaw can be made a day ahead; refrigerate any leftovers.

Brussels sprouts-spinach slaw

Makes 4 to 6 servings

Ingredients:

For easy serving, toss this slaw a day ahead.

3 tablespoons mayonnaise

1 tablespoon ketchup

1 teaspoon white wine vinegar

½ teaspoon sugar

½ teaspoon seasoning salt

¼ cup grated yellow onion

½ cup grated carrot

¼ cup dried cranberries

2 cups fresh Brussels sprouts, shaved or thinly sliced

1 cup fresh spinach, shredded or thinly sliced

Instructions:

In a large bowl, mix together mayonnaise, ketchup and vinegar until smooth. Add sugar and seasoning salt, then grated onion; mix to blend. Stir in grated carrot and dried cranberries.

Add Brussels sprouts and spinach; toss lightly to coat greens with dressing mixture.

Serve immediately or refrigerate to meld flavors.

This slaw can be served at once. Or chill for 30 minutes to more to meld flavors. It can be made up to 24 hours before serving; store covered in the refrigerator.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipe recipes Sacramento gardening salad winter February greens slaw Brussels sprouts spinach carrots

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Garden Checklist for week of May 19

Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.

* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.

* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.

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