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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Garden Checklist for week of Feb. 2
During this stormy week, let the rain soak in while making plans for all the things you’re going to plant soon:
* During rainy weather, turn off the sprinklers. After a good soaking from winter storms, lawns can go at least a week without sprinklers, according to irrigation experts. For an average California home, that week off from watering can save 800 gallons.
* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.
* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.
* Transplant cabbage and its close cousins – broccoli, kale and Brussels sprouts – as well as lettuce (both loose leaf and head).
* Indoors, start peppers, tomatoes and eggplant from seed.
* Plant artichokes, asparagus and horseradish from root divisions.
* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.
* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.
* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.
* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.