Brussels Sprout Slaw with Cranberries and Walnuts

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Brussels Sprout Slaw with Cranberries and Walnuts

Nutritive Information

Per portion:

  • Calories: 120 Kcal

  • Fat: 7 g

  • Carbohydrate: 16 g

  • Protein: 3 g

  • Fiber: 3 g.

Ingredients

  • Brussels sprouts: 3/4 lb.
  • Fuji: 1 or Gala apple, peeled, cored and finely chopped
  • Dried cranberries: 2/3 cup
  • Chopped walnuts: 1/2 cup
  • Kosher salt: 1/2 tsp.
  • Freshly ground pepper: 1/8 tsp.
  • Fresh Meyer lemon juice: 1/3 cup or resh lemon juice: 1/4 cup
  • Extra virgin olive oil: 1 Tbsp.

Instructions

  • Trim bottom from sprouts and remove any loose or bruised leaves. Place shredding disk or fine slicing disk in food processor, and using feeder tube, gradually shred Brussels sprouts; there will be about 4½ cups (see Note). Transfer shredded sprouts to mixing bowl.
  • 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. Cover and refrigerate slaw for 3 hours to overnight. Re-stir before serving. This slaw is best served within 24 hours.
  • Note: If your food processor does not have a shredding dish, 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.

Serves

8 Servings.

Notes

From AICR

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