Start the new year with this light, nutritious sprout salad

Change gears from the traditionally sweet and heavy holiday cooking with this fresh and bright Brussels sprout slaw.

According to the Food Network, these tiny cabbage buds get their name from their supposed cultivation in Belgium as early as the 13th century. They bring a nutty or earthy flavor to a variety of dishes whether they are cooked or raw. Rich in vitamins A, K, C, and B6, be sure to add Brussels sprouts to as many dishes as possible before they go out of season at the end of March.

Here is a delicious recipe by Martha Stewart:

Brussels Sprout Slaw
Ingredients:
1 tablespoon grainy mustard
2 teaspoons honey
3 tablespoons white wine vinegar
2 tablespoons olive oil
1/4 cup sunflower seeds
1/2 cup chopped fresh chives (or 1/4 cup scallions)
1 pound Brussels sprouts, trimmed and shredded
1 small head of radicchio, cored and thinly sliced
Salt and pepper to taste

Directions:
1. In a large bowl, whisk together mustard, honey, vinegar, sunflower seeds, and oil. Season the mixture with salt and pepper.
2. Add shredded sprouts and sliced radicchio to the mixture.
3. Finely chop chives and add to the mixture.
4. Mix thoroughly with tongs and enjoy immediately or place in fridge to let the flavors marinate for an even better experience!