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Put a lemony, seasonal twist on red and green coleslaw

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.

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.

Coleslaw ingredients
Winter produce combines for a pretty salad.

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.

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