Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post
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 savory stews, soups and roasted dishes.
2 navel oranges
1/4 cup well-shaken low-fat buttermilk
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 teaspoons poppy seeds
8 ounces Brussels sprouts, trimmed, halved and very thinly sliced (about 3 cups)
1 cup (about 10 ounces) finely chopped or riced cauliflower florets
Cut the tops and bottoms off of 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
Serving size: about 1 cup
Per serving: Calories 170; Total Fat 10g; (Sat Fat 2g); Protein 5g; Carb 20g; Fiber 5g; Cholesterol 10mg; Sodium 180mg; Total Sugar 11g (Including 1.5g added sugar)