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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Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.
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