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.
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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