¼ cup olive oil
2 cups sliced leeks, cleaned white and light green parts only
8 cups shredded Brussels sprouts or cabbage
Salt, to taste
¼ cup cider vinegar
⅓ cup dried cherries
2 teaspoons sugar
¼ teaspoon smoked paprika
⅓ cup roughly chopped pecans
If you can’t find pecans, use either almonds or walnuts.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.