Cabbage and Flower Sprout Slaw

My favorite summertime side dish is cabbage slaw and I have a new favorite vegetable to add – flower sprout!

Slaw is one of the most versatile sides I know. Any shredded or chopped vegetable can be tossed in with the cabbage. Any type of dressing is suitable. You can also top the slaw with peanuts, cashews, fried wonton strips, or crunchy chow-mein noodles.

I used all local produce for this – cabbage, sweet red onion, carrots, and flower sprout.

What is flower sprout?

Flower sprout is a cross between kale and Brussels sprouts. Tozer Seeds developed the plant in Surrey, England and it hit the UK market in 2010. A few years later, flower spout made its way to the US market.

The vegetable has a mild, sweet taste compared to Brussels sprouts. You can prepare it in a variety of methods including steaming, boiling, or use it in a stir-fry. Grilling is my favorite way to prepare it – I grill it just like kale. The flavor becomes much milder and more palatable, especially for non-kale lovers.

It isn’t a common grocery store find. You may have to hook up with a local farmer or shop specialty markets to find some. Where I live, family-owned Happy Hens and Produce grow it and sell it at our local farmers market. They are located just north of Murphysboro, Illinois.

If you can get your hands on some, it is definitely worth trying!

Cabbage Slaw with Horseradish Dressing

Recipe by Niki Davis

Course: Salad

Servings

8

servings

Prep time

10

minutes

Cooking time

0

minutes

Calories

kcal

This is a great summer side dish. Take this to potlucks and picnics! 

Ingredients

• 5 cups shredded caraflex conehead cabbage

• 2 cups shredded flower sprout

• 2 cups shredded carrots

• ½ cup thinly sliced sweet onion

• ½ cup olive oil

• ¼ cup cider vinegar

• 2 tablespoons prepared horseradish

• 1 tablespoon honey

• 2 cloves garlic minced

Directions

• Place the cabbage, carrots, and onion in a mixing bowl and toss until well incorporated and set aside. 
• To make the dressing, whisk together all vinaigrette ingredients in a small bowl. 
• Gently pour the vinaigrette over the vegetables and toss until they are coated. Chill before serving.

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