New American Plate Challenge

Brussels Sprout Slaw with Cranberries and Walnuts

Weekly Recipe
Serves 8

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 Pounds
    Brussels sprouts
  • 1
    Fuji or Gala apple, peeled, cored and finely chopped
  • 2/3 Cups
    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, or 1/4 cup regular fresh lemon juice
  • 1 Tablespoon
    extra virgin olive oil


  1. 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. If your food processor does not have a shredding disc, 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.

  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.

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.


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