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Brussels Sprouts Slaw with Cranberries and Walnuts

After 4 weeks, 16 recipes, and over 1300 votes, the American Institute of Cancer Research finally has a winning dish. It was a close race, but Brussels sprouts came out ahead, beating classic comfort food, Veggie Lasagna, 53% to 47%.  Brussels sprouts are mini-cabbages that are members of the cancer fighting cruciferous group of vegetables. Some love them for their fresh sweetness and others think them a bit too bitter. Even if you are wary, try this easy slaw with a sweet touch of apples, dried cranberries and walnuts to cut down on the bitter flavor. It packs a delicious punch and adding cruciferous vegetables, like Brussels sprouts, to your diet can help lower risk for certain cancers, especially those of the colon, mouth, esophagus and stomach.

Ingredients

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. Himalayan or sea salt
1/8 tsp. freshly ground pepper
1/3 cup fresh Meyer lemon juice (see Notes)
1 Tbsp. extra virgin olive oil

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. Pulse 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.

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

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.

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.

Original recipe and image source: http://www.aicr.org

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