Brussels sprouts and cauliflower slaw with oranges is tossed with a buttermilk-poppy-seed dressing. (Photo by Tom McCorkle for The Washington Post)

Brussels sprouts and cauliflower slaw with oranges is tossed with a buttermilk-poppy-seed dressing. (Photo by Tom McCorkle for The Washington Post)

Here’s popping fresh proof that slaw isn’t just for summer

This bright winter salad stands up boldly to the season’s savory stews, soups and roasted dishes.

This salad offers just the bright spot needed on a gray 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 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

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

¼ cup well-shaken low-fat buttermilk

3 tablespoons mayonnaise

1 tablespoon white wine vinegar

1 teaspoon honey

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1½ 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 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. Nutrition per serving: 170 calories; 10 grams total fat; 2 grams saturated fat; Cholesterol: 10 milligrams cholesterol; 180 milligrams sodium; 20 grams carbohydrates; 5 grams dietary fiber; 11 grams sugar; 5 grams protein.

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