Pareese’s Brussels Sprouts and Cranberry Slaw
8 – 1/2 cup servings
3/4 lb Brussels spouts
1 Fuji or Gala apple, peeled, cored and finely chopped
2/3 c dried cranberries
1/2 c chopped walnuts
1/4tsp kosher salt
1/8 tsp ground pepper
1/3 c fresh lemon juice (preferably Meyer lemon)
1 Tbs Extra Virgin Olive Oil
Trim bottom of sprouts and remove bruised outer leaves. Use shredding disk in food processor, shred Brussels Sprouts. Or cut in half and finely slice into ribbons.
There will be about 4 1/2 cups.
Add all other ingredients, except oil and stir, then add oil and stir. Cover and refrigerate for 3 hours to overnight and re stir before serving. Will keep for another day.
262 calories, 6 g fiber