Crunchy, flavorful slaw combines two winter favorites

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.