Makes 8 servings.
Ingredients
3/4 pound Brussels sprouts
1 Fuji or Gala apple, peeled, cored and finely chopped
2/3 cup dried cranberries
1/2 cup chopped walnuts
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup fresh Meyer lemon juice*
1 tablespoon extra-virgin olive oil
*If Meyer lemons are not available, use 1/4 cup regular fresh lemon juice&nbsp;or juice from 2 large lemons.
Directions
<ul>
 <li>Trim bottom from sprouts, and remove any loose or bruised leaves. </li>
 <li>Place shredding disc or fine slicing disc 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. </li>
 <li>Add apple, cranberries, walnuts, salt, pepper and lemon juice, and stir with a fork to combine. Add oil and stir well. </li>
 <li>Cover and refrigerate slaw for 1 to 3 hours or overnight for flavors to marinate. </li>
 <li>Re-stir before serving. This slaw is best served within 24 hours.&nbsp;</li>
</ul>
Nutrition information
Serving size: 1/8 recipe. Amount per serving: 120 calories, 7g fat (0.5g saturated fat), 15g carbohydrates, 2g protein, 3g dietary fiber, 135mg sodium.
Source: <a href="https://www.aicr.org/cancer-prevention/recipes/brussels-sprout-slaw-with-cranberries-and-walnuts/" target="_blank">American Institute for Cancer Research</a>

Brussels sprout apple slaw with cranberries and walnuts