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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


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


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.

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


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Dig In: Garden Checklist

For week of Feb. 18:

It's wet to start the week. When you do get outside, between or after storms, concentrate on damage control:

* Keep storm drains and gutters clear of debris.

* Clean up tree debris knocked down by wind and rain.

* Where did the water flow in your garden? Make notes where revisions are necessary.

* Are any trees leaning? See disturbances in the ground or lawn around their base? Time to call an arborist before the tree topples.

* Dump excess water out of pots.

* Indoors, start peppers, tomatoes and eggplant from seed.

* Lettuce and other greens also can be started indoors from seed.

* Got bare-root plants? Put their roots in a bucket of water until outdoor soil dries out. Or pot them up in 1- or 5-gallon containers. In April, transplant the plant, rootball and all, into the garden.

* Browse garden websites and catalogs. It’s not too late to order for spring and summer.

* Show your indoor plants some love. Dust leaves and mist to refresh.

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