Recipe: Brussels sprouts-apple slaw with pomegranate, pistachios and Meyer lemon dressing
Shredded Brussels sprouts are the starting point for this green and red coleslaw, perfect for a holiday meal. Debbie Arrington
Red and green coleslaw – using a mix of red and green cabbage – is a traditional Christmastime salad.
Instead of cabbage, this slaw uses a cole cousin – Brussels sprouts – for the green plus apple and pomegranate for the red. Optional pistachios add a bit more green plus some nutty crunch.
The real pizzazz comes from the Meyer lemon dressing, which can brighten any winter green (or reds, too).
Happy holidays!
Brussels sprouts-apple slaw with pomegranate, pistachios and Meyer lemon dressing
Ingredients:
For slaw:
4 cups Brussels sprouts, thinly sliced or shredded
1 cup red apple, unpeeled and chopped
¼ cup pomegranate arils
¼ cup pistachios, chopped (optional)
For dressing:
2 tablespoons onion, grated
3 tablespoons mayonnaise
2 tablespoons fresh Meyer lemon juice
1 tablespoon Meyer lemon zest
1 teaspoon Dijon mustard
1 teaspoon sugar
Salt and pepper to taste
Instructions:
In a large bowl, lightly toss Brussels sprouts and apple.
In a small bowl, whisk together grated onion, mayonnaise, lemon juice and zest, mustard and sugar. Add salt and pepper to taste.
Add dressing to Brussels sprouts-apple mixture and toss until ingredients are well mixed. Add pomegranate arils and pistachios, if desired, and lightly toss.
Serve.
Note: Can be made up to 1 day ahead. Refrigerate covered.
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Food in My Back Yard Series
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Garden Checklist for week of June 15
Make the most of this “average” weather; your garden is growing fast! (So are the weeds!)
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. That can encourage blossom-end rot.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Pull weeds before they go to seed.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather. It also helps smother weeds.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
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