Skip to main content

Providers: On May 3, 2021, GCHP will implement a new claims system. Click here for more information about the implementation and upcoming provider trainings on April 13-15.

Consumer alert about COVID fees being charged to patients. Learn more.

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Brussels sprout slaw with cranberries and walnuts

Makes 8 servings.

Ingredients

3/4 pound Brussels sprouts

1 Fuji or Gala apple, peeled, cored and finely chopped

2/3 cup dried cranberries

1/2 cup chopped walnuts

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/3 cup fresh Meyer lemon juice*

1 tablespoon extra-virgin olive oil

*If Meyer lemons are not available, use 1/4 cup regular fresh lemon juice or juice from 2 large lemons.

Directions

  • Trim bottom from sprouts, and remove any loose or bruised leaves.
  • Place shredding disc or fine slicing disc in food processor, and using feeder tube, gradually shred Brussels sprouts; there will be about 4 1/2 cups. Transfer shredded sprouts to mixing bowl.
  • Add apple, cranberries, walnuts, salt, pepper and lemon juice, and stir with a fork to combine. Add oil and stir well.
  • Cover and refrigerate slaw for 1 to 3 hours or overnight for flavors to marinate.
  • Re-stir before serving. This slaw is best served within 24 hours. 

Nutrition information

Serving size: 1/8 recipe. Amount per serving: 120 calories, 7g fat (0.5g saturated fat), 15g carbohydrates, 2g protein, 3g fiber, 135mg sodium.

Source: American Institute for Cancer Research

Related stories