Recipe: Brussels sprouts-spinach slaw with dried cranberries
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:
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.
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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Food in My Back Yard Series
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Garden Checklist for week of May 18
Get outside early in the morning while temperatures are still cool – and get to work!
* Plant, plant, plant! It’s prime planting season in the Sacramento area. 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. Transplant seedlings for many of the same flowers.
* Plant dahlia tubers.
* 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.
* Are birds picking your fruit off trees before it’s ripe? Try hanging strips of aluminum foil on tree branches. The shiny, dangling strips help deter birds from making themselves at home.
* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.
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