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brussels sprout slaw with mustard dressing and maple pecans

For the second side dish of thedinnerparty I wanted something lighter to balance out the decadence of the butternut squash gratin.  I came across this recipe on epicurious.com and while I was hesitant to serve a brussel sprout dish (apparently not everyone is as fond of them as I am) I selfishly decided to make it.  If the guests didn’t like it, then more for me!  No, just kidding.  I browsed the reviews on the recipe and multiple people claimed it was a great salad that even the non-brussel-sprout-lovers enjoyed.

I’m so glad I went with my gut (literally) because it is a delicious side dish!  The mustard dressing is light and tangy, and the maple pecans add a perfectly sweet crunch.  The texture of the brussel sprouts was appealing to me as well, as it wasn’t crunchy like a normal cabbage slaw and it still held up well to the dressing.  Another great thing about serving this at a dinner party is that it gave my guests a healthy option to fill their plate with.  Plus, I think there’s a rule that if you eat vegetables at dinner, you are automatically allowed extra dessert.  Come back tomorrow to see what I served for dessert!

Brussel Sprout Slaw with Mustard Dressing and Maple Pecans
yields about 8 servings 

1 cup pecan halves, roughly chopped
1/4 cup pure maple syrup
1/2 tsp plus 1 tbsp kosher salt
1/4 tsp black pepper
1/4 cup Dijon mustard
1 tbsp cider vinegar
2 tbsp fresh squeezed lemon juice
1 tbsp sugar
1/4 cup canola oil
1 1/2 lb brussel sprouts, trimmed and halved


Preheat oven to 325 degrees F.  Line baking sheet with foil and spray with cooking spray.  Combine pecans, maple syrup, 1/2 tsp kosher salt, and 1/4 tsp black pepper in small bowl.  Toss to combine.  Spread out onto prepared baking sheet and bake in oven for 5 minutes.  Remove from oven and stir, then bake for another 6 minutes.

Immediately after removing from oven, toss them around on foil and let them cool.

To make brussel sprouts: bring large pot of water to boil.  Add brussel sprouts and cook until crisp-tender and still bright green, about 5 minutes.  Drain and rinse with cold water.  Roughly chop the brussel sprouts into chunks.  Place in large bowl.

For the mustard dressing: in small bowl, whisk together mustard, cider vinegar, lemon juice, sugar, and oil.  Season with kosher salt and pepper.  Add dressing to brussel sprouts and toss to combine.  Let marinate at lease 60 minutes.  To serve, top with maple pecans.

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