winter

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Winter Slaw with Cabbage and Kohlrabi 

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I love this winter slaw because it is tangy, sweet, and satisfying. Plus, it’s colorful and makes for a beautiful side dish! Feel free to get creative here and add some raw beets, fennel, apples, pears, radicchio, you name it! Use what’s fresh and in season :)

Ingredients

(serves 4)

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  • 2 cups kale or radicchio, shredded

  • ½ green or red cabbage, shredded

  • 3 kohlrabi, peeled, cut into matchsticks (or julienned)

  • 2 medium carrots, peeled and grated 

  • ½ cup toasted, slivered almonds

  • ¼ cup currants

  • 8 kumquats, sliced thinly

For the dressing:

  • ¼ cup olive oil

  • 2 tbsp apple cider vinegar

  • Salt and pepper to taste

  • ½ tsp maple syrup

Directions:

  • Add cabbage, kale (or radicchio), kohlrabi, carrots, currants, and kumquats to a large serving bowl.

  • Whisk together dressing ingredients and pour over salad. Toss to combine.

  • Top with toasted almond slivers and serve

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Brussels Sprouts, Radicchio, and Apple Salad

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Here’s another brussels sprouts recipe for you this week! It’s a light, colorful, and fresh winter salad that has great flavor and crunch. Plus, it provides you with many vitamins and minerals to keep your immune system healthy this winter!

Ingredients:

(serves 4)

  • 5-6 cups of shredded brussels sprouts

  • 1 head of radicchio, sliced into thin ribbons

  • 1 honeycrisp apple, thinly sliced into matchsticks

  • ¾ cup hazelnuts or walnuts, toasted and roughly chopped

  • 1 tbsp olive oil

  • Salt to taste

For the dressing

  • ¼ cup olive oil

  • Juice from 1 ½ lemons

  • Salt and pepper to taste

Directions

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  • Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the brussels sprouts and a pinch of salt and cook for about 5 minutes or until tender, stirring often.

  • Remove brussels sprouts from the heat and let cool.

  • Meanwhile, whisk together lemon zest, lemon juice, and salt and pepper.

  • Add radicchio, cooled brussels sprouts, apples slices, and walnuts/hazelnuts to a serving bowl. Add the dressing and toss to coat. Optional: top with goat cheese or garnish with pomegranate seeds.