Brussels Sprout Slaw with Maple-Glazed Pecans Recipe
We adore Brussels sprouts — we roast them with bacon, make them into lemony chips, or get decadent and cook them au gratin. One of our favorite, lighter ways to enjoy this healthy brassica is in the form of this raw Brussels Sprout Slaw.
The sprouts get thinly shaved and marinated in a strong, acidic dressing of mustard, apple cider vinegar, and lemon juice. As we mentioned, Brussels sprouts are a brassica, a genus of plants in the mustard family, so it’s no wonder that they go so well with a strong mustard-heavy dressing.
Maple-glazed nuts bring a crunch to the salad and if you want a pop of sweetness, throw in a handful of dried cherries or cranberries.
Brussels Sprout Slaw
¼ cup neutral oil (such as grapeseed, vegetable, or canola)
¼ cup pure maple syrup, grade B if available
1 teaspoon soy sauce
coarse salt and freshly ground black pepper
pinch cayenne pepper
1 cup large pecan or walnut halves, or whole almonds
¼ cup grainy mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1½ pounds Brussels sprouts, bottoms trimmed and sprouts thinly shredded (by hand or with the grating blade of a food processor)
1/2 cup dried cherries or cranberries, optional
Preheat oven to 325 degrees. Set a piece of parchment paper on the counter, large enough to hold the nuts when they are cooling. Line a baking sheet with another piece of parchment or a silicone baking mat.
In a medium bowl, combine the maple syrup, soy sauce, and a generous pinch each of salt, pepper, and cayenne. Add the nuts, toss to coat, then spread them out into a single layer on the prepared baking sheet. Bake the nuts for five minutes then stir. Continue to bake the nuts until toasted and lightly golden, about five minutes more. Immediately transfer the nuts to the piece of parchment on the counter, spreading them out so they don’t stick together. Let them cool completely — they will crisp up as they cool.
Combine the mustard, vinegar, lemon juice, honey, and a pinch each of salt and pepper in a jar, cover, and shake to mix. Add the oil and shake again until well combined. Taste and season as needed with additional salt, pepper, and/or lemon juice.
Toss the Brussels sprouts with just enough of the dressing to coat them lightly. Let them sit, covered, at room temperature for at least a half-hour, up to one hour. This helps to tenderize the leaves but in a pinch, you could serve the slaw right away.
Just before serving, stir half the nuts and the dried fruit (if using) into the sprouts and add a bit more dressing, if you like. Place the slaw in a serving bowl, top with the remaining nuts, and serve.
Serves 8
