Put a lemony, seasonal twist on red and green coleslaw

Red and green coleslaw – using a mix of red and green cabbage – is a traditional Christmastime salad.

Instead of cabbage, this slaw uses a cole cousin – Brussels sprouts – for the green plus apple and pomegranate for the red. Optional pistachios add a bit more green plus some nutty crunch.

The real pizzazz comes from the Meyer lemon dressing, which can brighten any winter green (or reds, too).

Happy holidays!

Brussels sprouts-apple slaw with pomegranate, pistachios and Meyer lemon dressing

Ingredients:

For slaw:

4 cups Brussels sprouts, thinly sliced or shredded

1 cup red apple, unpeeled and chopped

¼ cup pomegranate arils

¼ cup pistachios, chopped (optional)

For dressing:

2 tablespoons onion, grated

3 tablespoons mayonnaise

2 tablespoons fresh Meyer lemon juice

1 tablespoon Meyer lemon zest

1 teaspoon Dijon mustard

1 teaspoon sugar

Salt and pepper to taste

Instructions:

In a large bowl, lightly toss Brussels sprouts and apple.

In a small bowl, whisk together grated onion, mayonnaise, lemon juice and zest, mustard and sugar. Add salt and pepper to taste.

Add dressing to Brussels sprouts-apple mixture and toss until ingredients are well mixed. Add pomegranate arils and pistachios, if desired, and lightly toss.

Serve.

Note: Can be made up to 1 day ahead. Refrigerate covered.