Friday, October 20, 2017

Brussels Sprout Slaw With Cranberries and Walnuts


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


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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