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Unusual combination adds up to flavorful winter salad

Recipe: Bejeweled Brussels sprouts slaw with mandarins

Salad with Brussel sprouts, mandarin oranges and pomegranate arils
How pretty is this Brussels sprouts slaw? Easy
to make, too. (Photos: Debbie Arrington)

With good-tasting tomatoes in short supply, winter salads need to be creative.

This simple slaw is delicious with a variety of textures, flavors and colors, thanks to an unusual combination of featured ingredients – raw Brussels sprouts, mandarins, pomegranates and raisins.

Adding crunch as well as sweetness, the pomegranate arils (the seed sacs) look like little rubies in this flavorful slaw. If you use bottled dressing, this winter salad goes together in a snap.

Bejeweled Brussels sprouts slaw with mandarins
Makes 4 servings

Ingredients before salad is made
Winter salads can be as colorful as summer ones with these
fresh ingredients.


1 cup Brussels sprouts (about 12), thinly cut or shaved

3 mandarins, peeled and separated into segments

¼ cup pomegranate arils

¼ cup raisins

2 to 3 tablespoons creamy French dressing (see below)


In a large bowl, combine thinly sliced Brussels sprouts, mandarin segments, pomegranate arils and raisins. Lightly toss to combine.

Add French dressing, lightly toss until ingredients are coated.


Tossing salad
Toss the salad ingredients lightly in purchased or homemade
French dressing.

Note: Slaw can be made in advance and chilled, covered, before serving.

For creamy French dressing: Use your favorite bottled creamy French dressing, or make your own.

In a food processor, combine 1-1/2 tablespoons white wine vinegar, 1 tablespoon sugar, 1 teaspoon paprika, ½ teaspoon Worchestershire sauce, 1/8 teaspoon seasoning salt and 1/8 teaspoon dry mustard. Pulse once or twice to combine.

In a slow and steady stream, add 3/8 cup (3 ounces) olive oil or salad oil. Process until thickened, about 2 minutes. Store extra French dressing covered in the refrigerator for up to two weeks.


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Dig In: Garden Checklist

For week of Sept. 24:

This week our weather will be just right for fall gardening. What are you waiting for?

* Now is the time to plant for fall. The warm soil will get these veggies off to a fast start.

* Keep harvesting tomatoes, peppers, squash, melons and eggplant. Tomatoes may ripen faster off the vine and sitting on the kitchen counter.

* Compost annuals and vegetable crops that have finished producing.

* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.

* Fertilize deciduous fruit trees.

* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.

* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.

* Sow seeds of California poppies, clarkia and African daisies.

* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.

* Divide and replant bulbs, rhizomes and perennials. That includes bearded iris; if they haven’t bloomed in three years, it’s time to dig them up and divide their rhizomes.

* Dig up and divide daylilies as they complete their bloom cycle.

* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.

* Late September is ideal for sowing a new lawn or re-seeding bare spots.

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Find our spring recipes here!