March 6, 2014 | 3 minute read

AICR is coming up on a milestone – our 500th issue of Health-e-Recipe. Every Tuesday for the last 494 weeks we’ve developed, cooked and tested a healthy recipe just for you. These recipes follow strict guidelines to ensure that they are nutritious and cancer-protective. They are also rigorously tested by recipe developers, registered dietitians and our staff to make sure they’re not just healthy, but delicious too.

We hoped to feature our favorite recipe as #500, but there were so many good ones, we just couldn’t choose a favorite. We did manage to narrow it down to 16 top contenders and now it’s up to you to choose a winner! Be sure to sign up for our free Health-e-Recipes and get ready to vote in the first round on March 18!

Need some incentive? Here’s a sneak peek at one of the contenders. This unique recipe for Brussels sprouts has been around for nearly two years, but it’s still surprising people. One dietitian who made it for a nutrition seminar said she, “was thrilled when one person who stated she hates Brussels sprouts later asked for seconds!”

Adding cruciferous vegetables, like Brussels sprouts, to your diet can help lower risk for certain cancers, especially those of the colon, mouth, esophagus and stomach.

This easy slaw combines the sweet taste of apples, dried cranberries and walnuts to balance the bitter edge of sprouts.

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 (see Notes)
• 1 Tbsp. extra virgin olive oil

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 4 1/2 cups (see Notes). 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.

Notes:

• If Meyer lemons are not available, use 1/4 cup regular fresh lemon juice.
• 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.

Makes 8 servings.

Per 1/2 cup serving: 120 calories, 7 g fat (1 g sat fat), 16 g carbohydrates,
3 g protein, 3 g fiber, 130 mg sodium.

Which one stands above the rest to be featured in our special 500th issue? Only you decide! Voting begins March 18 at www.aicr.org/recipe500. Mark your calendars because our Test Kitchen is about to get very messy.