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 minutesminutes
Calories 99kcal
Author Cindy Newland with Intentionally Eat
Ingredients
1dozen Brussels Sprouts, thinly sliced
1cupcabbage, thinly sliced
3green onions, thinly sliced
1apple, diced
1carrot, diced
1/4cuppecans, toasted and chopped
2Tbspmustard
1/4cupmaple syrup
1/4cupapple cider vinegar
1Tbspolive oiloptional
salt & pepper to taste
Instructions
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.