Brussels Sprout Slaw with Cranberries and Walnuts
The sweetness of the apples and cranberries go well with the bitterness of the Brussels sprouts in this slaw recipe. Adding cruciferous vegetables, like Brussels sprouts, can help keep you healthy during treatment and decrease your chance for recurrence after treatment.
- 3/4 lb. Brussels sprouts
- 1 Fuji or Gala apple, peeled, cored and finely chopped
- 2/3 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground pepper
- 1/3 cup lemon juice
- 1 Tbsp. extra virgin olive oil
Trim bottom from sprouts and remove any loose or bruised leaves. Place shredding disk or fine slicing disk in food processor, and using feeder tube, gradually shred Brussels sprouts; there will be about 4½ cups (see Notes). Transfer shredded sprouts to mixing bowl.
Add apple, cranberries, walnuts, salt, pepper and lemon juice and stir with a fork for 1 minute to combine well. Add oil and stir well. Cover and refrigerate slaw for 3 hours to overnight. Re-stir before serving. This slaw is best served within 24 hours.
Makes 8 servings.
Per 1/2 cup serving: 120 calories, 7 g fat (1 g sat fat), 16 g carbohydrates, 3 g protein, 3 g fiber, 130 mg sodium.