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
- 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.
- 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