Brussels sprouts and cauliflower slaw with oranges

This sunny, slaw-like salad of thinly sliced Brussels sprouts and riced cauliflower is brightened with juicy orange segments and tossed in a lightly creamy buttermilk-poppy-seed dressing.

Ingredients

2	Navel oranges
¼ cup	Low-fat buttermilk, well shaken
3 Tbsp	Mayonnaise
1 Tbsp	White wine vinegar
1 tsp	Honey
¼ tsp	Kosher salt
1/8 tsp	Freshly ground black pepper
1 ½ tsp	Poppy seeds
225 g	Brussels sprouts, trimmed, halved and very thinly sliced or grated (Main)
1 cup	Cauliflower floret, finely chopped or riced (Main)

Directions

1. Cut the tops and bottoms off the oranges. Stand each orange on its end. Cut downward, following the curve of the fruit with the knife, and cut away all the rind and white pith. Working over a bowl, using a paring knife, remove each segment from the fruit, letting the fruit drop into the bowl.
2. In a small bowl, whisk together the buttermilk, mayonnaise, vinegar, honey, salt and pepper. Stir in the poppy seeds.
3. In a large bowl, toss the Brussels sprouts with the cauliflower and the dressing. Gently toss in the oranges. Divide among 4 plates and serve.