Brussels Sprouts Slaw with Mustard Maple Vinaigrette
Brussels Sprouts Slaw with Maple Mustard Vinaigrette has thinly sliced raw brussels sprouts and cabbage, plus apple and a maple mustard dressing for added sweetness. This slaw is topped with chopped pecans for extra crunch. It will be a hit at your gathering!
Course Salad, Side Dish
Prep Time 20minutes
Author Intentionally Eat with Cindy Newland
1dozen Brussels Sprouts, thinly sliced
1cupcabbage, thinly sliced
3green onions, thinly sliced
¼cuppecans, toasted and chopped
¼cupapple cider vinegar
salt & pepper to taste
Preheat oven 350. Arrange pecans in a single layer on a baking sheet. Toast pecans 6-10 minutes until golden brown. Set aside to cool.
In a large bowl, toss together brussels sprouts, cabbage, green onions, carrot, and apple. Set aside.
In a mixing bowl, whisk together mustard, maple syrup, apple cider vinegar, olive oil, salt and pepper. Drizzle over slaw and toss.