Brussels sprout, cauliflower slaw pairs with hearty dishes

This salad offers just the bright spot needed on a gray winter’s day. It not only nourishes — it crunches, bursts and pops!

The crunch comes from the cruciferous, slaw-like toss of thinly sliced brussels sprouts and snowywhite riced cauliflower. Sweet orange segments provide bursts of juice and brilliant color, 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 savory stews, soups and roasted dishes, and brings a welcome, sunny counterpoint to the table.

Brussels Sprouts and Cauliflower Slaw With Oranges

2 navel oranges

¼ cup well-shaken low-fat

buttermilk

3 tablespoons mayonnaise 1 tablespoon white wine

vinegar

1 teaspoon honey

Salt and ground black

pepper

1½ teaspoons poppy seeds

8 ounces brussels sprouts, trimmed, halved and very thinly sliced

1 cup 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 4 plates and serve.

Makes 4 servings.