THE WASHINGTON POST – This salad offers just the bright spot needed on a grey winter’s day.
It’s healthfully aligned with most New Year’s resolutions, but in a way that feels like a fresh celebration rather than a penance.
It not only nourishes – it crunches, bursts and pops!
The crunch comes from the cruciferous, slaw-like toss of thinly sliced Brussels sprouts and snowy-white riced cauliflower. Sweet orange segments provide bursts of juice and brilliant colour, and a sprinkle of poppy seeds in the light and creamy buttermilk dressing adds, well, a pop!
It’s a hearty salad that stands up boldly to savoury stews, soups and roasted dishes, and brings a welcome, sunny counterpoint to the table.
BRUSSELS SPROUTS AND CAULIFLOWER SLAW WITH ORANGES
Active 15 minutes Total 15 minutes
This sunny, slaw-like salad of thinly sliced Brussels sprouts and riced cauliflower is brightened with juicy orange segments and tossed in a lightly creamy buttermilk-poppy-seed dressing. It’s a bright winter salad that stands up boldly and brings a fresh counterpoint to the season’s savoury stews, soups and roasted dishes.
Two navel oranges
14 cup well-shaken low-fat buttermilk
Three tablespoons mayonnaise
One tablespoon vinegar
One teaspoon honey
14 teaspoon kosher salt
18 teaspoon freshly ground black pepper
1 1/2 teaspoons poppy seeds
Eight ounces Brussels sprouts, trimmed, halved and very thinly sliced (about three cups)
One cup (about 10 ounces) finely chopped or riced cauliflower florets
Cut the tops and bottoms off the oranges. Stand each orange on its end and, cutting downward following the curve of the fruit with the knife, cut away all the rind and white pith.
Working over a bowl, using a paring knife, remove each segment from the fruit, letting the fruit drop into the bowl. Squeeze any juice from the remaining membrane into another bowl and discard the membrane. Reserve the juice for another use, or drink it.
In a small bowl, whisk together the buttermilk, mayonnaise, vinegar, honey, salt and pepper. Stir in the poppy seeds.
In a large bowl, toss the Brussels sprouts with the cauliflower and the dressing. Gently toss in the oranges. Divide among four plates and serve.
Calories 170; Total Fat 10g; Saturated Fat 2g; Cholesterol 10mg; Sodium 180mg; Carbohydrates 20g; Dietary Fibre 5g; Sugars 11g; Protein 5g.