Recipes

Brussels Sprouts and Napa Cabbage Autumn Slaw (Serves 4)
To Your Table from Oak Hill Farm, Avella, PA

Peppery Napa cabbage meets hearty Brussels sprouts in this crunchy, satisfying salad.

3-4 c. shredded Napa cabbage
2 c. Brussels sprouts, trimmed and sliced thin
1 c. grated carrots
½ c. diced celery
½ c. cherry or grape tomatoes, halved
½ c. colored sweet pepper, diced
2 Tbsp. minced onion or shallot
½ c. dried cranberries or raisins
¼ c. nuts or seeds, toasted (walnuts, almonds, sunflower or pumpkin seeds)
In a large bowl, toss together all of the above.
In a small bowl, whisk together:
2 Tbsp. lemon juice
2-3 Tbsp. extra virgin olive oil
1 Tbsp. Dijon mustard
2-3 Tbsp. honey
Taste to adjust tartness or sweetness. Pour over salad, toss to coat.
Season to taste with salt & pepper.
Refrigerate for at least 1 hour before serving.


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