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image of Brussels Sprouts Slaw with Maple Mustard Vinaigrette by Intentionally Eat with Cindy Newland on a plate with a gold fork

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 20 minutes
Calories 99kcal
Author Intentionally Eat with Cindy Newland


  • 1 dozen Brussels Sprouts, thinly sliced
  • 1 cup cabbage, thinly sliced
  • 3 green onions, thinly sliced
  • 1 apple, diced
  • 1 carrot, diced
  • ¼ cup pecans, toasted and chopped
  • 2 Tbsp mustard
  • ¼ cup maple syrup
  • ¼ cup apple cider vinegar
  • 1 Tbsp olive oil optional
  • 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.
  • Top slaw with toasted pecans and enjoy!


2 g protein,  12 g carbs,  4.5 g fat


Calories: 99kcal