No other vegetable has caused such controversy at the dinner table. Some may love Brussels sprouts fresh sweetness, while others loathe their tangy bitterness. If you’re still wary of these mini cabbages, 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.
- 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 (.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 15 g carbohydrates, 2 g protein, 3 g dietary fiber, 135 mg sodium, 9 g sugar, 0 g added sugar.
Recipe from the American Institute for Cancer Research.