Brussels Sprout Slaw with Cranberries and Walnuts

Brussels Sprout Slaw with Cranberries and Walnuts

Brussels sprouts have somehow gotten a bad reputation. If you, like so many other people I know, hate dislike the Brussels sprout, it’s probably due to the fact that they were boiled, steamed, or otherwise prepared in a way that made them, well, just downright icky! Although I one of my favorite ways to cook them is to roast them, making sure the outside leaves are just a little crunchy, not cooking them at all is simply delightful!

This is the perfect salad, crunchy, healthy and delicious. Who wouldn’t want to enjoy walnuts, tart dried cranberries and a light lemon vinaigrette tossed with tiny cabbages?  If you have been avoiding Brussels sprouts, perhaps now is a good time to try them again.

Makes 8 1/2 cup servings

• 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 fresh Meyer lemon juice (see Notes)
• 1 Tbsp. extra virgin olive oil

Directions

1. 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.
2. 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.

Notes:

• If Meyer lemons are not available, use 1/4 cup regular fresh lemon juice.
• If your food processor does not have a shredding dish, quarter Brussels sprouts vertically and place in food processor fitted with a chopping blade. Pulses until sprouts are finely chopped, stopping several times to scrape down bowl. Take care not to leave big chunks or to turn sprouts into mush.

Nutrition 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.

Recipe from: American Institute for Cancer Research found at: http://www.aicr.org/assets/docs/pdf/her/brussels-sprouts-slaw-v2.pdf