Friday, October 20, 2017

Brussels Sprout Slaw With Cranberries and Walnuts

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 kosher salt
1/8 tsp freshly ground pepper
1/3 cup fresh Meyer lemon juice (or 1/4 cup regular lemon juice)
1 Tbsp. extra virgin olive oil

Directions:

1.  Trim bottom from sprouts and remove any loose or bruised leaves.
2.  Place shredding disk or fine slicing disk 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.
3.  Add apple, cranberries, walnuts, salt, pepper and lemon juice and stir with a fork for 1 minute to combine well.
4.  Add oil and stir well.  Cover and refrigerate slaw for 3 hours to overnight.  Re-stir before serving.  The slaw is best served within 24 hours.

NOTE:  In class we cut the Brussels Sprouts in half and then roasted them.  I would have cut the Brussel Sprouts into quarters instead of half.

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