Bartlett Regional | House Calls | Winter 2019

Directions w w Trim bottom from sprouts, and remove any loose or bruised leaves. w w Place shredding disc or fine slicing disc in food processor* and, using feeder tube, gradually shred Brussels sprouts; there will be about 4½ cups. Transfer shredded sprouts to mixing bowl. w w 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. w w Cover and refrigerate slaw for 3 hours or overnight. w w Re-stir before serving. This slaw is best served within 24 hours. *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. Nutrition information Serving size: ⅛ recipe. Amount per serving: 120 calories, 7g fat (1g saturated fat), 16g carbohydrates, 3g protein, 3g fiber, 130mg sodium. Source: American Institute for Cancer Research Brussels sprouts slaw with cranberries and walnuts Makes 8 servings. Ingredients ¾ pound Brussels sprouts 1 Fuji or Gala apple, peeled, cored and finely chopped ⅔ cup dried cranberries ½ cup chopped walnuts ½ teaspoon kosher salt ⅛ teaspoon freshly ground pepper ⅓ cup fresh Meyer lemon juice* 1 tablespoon extra-virgin olive oil *If Meyer lemons are not available, use ¼ cup regular fresh lemon juice. www.bartletthospital.org 13