Brussels Sprouts Slaw With Mustard Maple Vinaigrette

Recipe provided by Cindy Newland, Intentionally Eat

Perfect as a salad or side dish, this slaw from Intentionally Eat combines thinly sliced raw brussels sprouts and cabbage, plus apple and a maple mustard dressing for added sweetness—all topped with chopped pecans for a dose of crunch.


12 brussels sprouts, thinly sliced

1 c. cabbage, thinly sliced

3 green onions, thinly sliced

1 apple, diced

1 carrot, diced

¼ c. pecans, chopped

2 tbsp. mustard

¼ c. maple syrup

¼ c. apple cider vinegar

1 tbsp. olive oil (optional)

Salt and pepper to taste


Preheat the oven to 350°. Arrange the pecans in a single layer on a baking sheet. Toast the pecans for 6 to 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 the mustard, maple syrup, apple cider vinegar, olive oil, salt and pepper. Drizzle over the slaw and toss. Top the slaw with toasted pecans and enjoy!

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