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Crunchy, flavorful slaw combines two winter favorites

Recipe: Brussels sprouts-spinach slaw with dried cranberries

This winter slaw would be an excellent accompaniment to spicy sausage or pulled-pork sliders.

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:

slaw-tossing.jpg
For easy serving, toss this slaw a day ahead.

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.

sprouts-slaw-secondary.jpg
Serve immediately or refrigerate to meld flavors.

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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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more.

* Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

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