Brussels Sprouts and Cauliflower Slaw With Oranges

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This sunny, slaw-like crockery of thinly sliced Brussels sprouts and riced cauliflower is brightened with juicy orangish segments and tossed successful a lightly creamy buttermilk-poppy-seed dressing. It’s a agleam wintertime crockery that stands up boldly and brings a caller counterpoint to the season’s savory stews, soups and roasted dishes.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

2 navel oregon humor oranges
1/4 cupful well-shaken low-fat buttermilk
3 tablespoons mayonnaise
1 tablespoonful achromatic vino vinegar
1 spoon honey
1/4 spoon kosher salt
1/8 spoon freshly crushed achromatic pepper
1 1/2 teaspoons poppy seeds
8 ounces Brussels sprouts, trimmed, halved and precise thinly sliced (about 3 cups)
1 cupful (about 10 ounces) finely chopped oregon riced cauliflower florets

Nutritional Facts

Per serving

Calories
170
Fat
10 g
Saturated Fat
2 g
Carbohydrates
20 g
Sodium
180 mg
Cholesterol
10 mg
Protein
5 g
Fiber
5 g
Sugar
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Olga Massov.

Published January 1, 2020

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Updated March 16, 2026

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