• Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

March 03, 2019

Inspired by Bon Appetite in Nov.’09, here is our take on a fabulous Brussel Sprout Slaw

Brussels Sprout Slaw with Grainy Mustard Vinaigrette and Maple Pecans

Get ready to wow your guests with this fantastic, vegetarian dish!

Ingredients (slaw):

  • 1 cup pecan halves*
  • ¼ cup pure maple syrup*
  • salt & pepper
  • 1 ½ lb. Brussels sprouts, trimmed

Ingredients (dressing):

  • ¼ cup grainy mustard*
  • 2 Tbsp. fresh squeezed lemon juice
  • 2 Tbsp. apple cider vinegar*
  • 1 Tbsp. sugar
  • ¼ cup Well Seasoned Cooking Oil *
    • *Available from Well Seasoned


  1. Preheat oven to 350°F. Spread the pecans out on a baking sheet and drizzle with maple syrup; stir around with a spoon to coat them well. Sprinkle with salt and pepper and bake for 5 minutes; stir and bake them for another 5 minutes, until the syrup is thick and glaze-like. Remove from the oven and spread the nuts on a piece of foil or a plate to cool.
  2. In a large pot of boiling salted water, cook the Brussels sprouts for 5 minutes; drain and run under cool water. Shake off any excess water and run the sprouts through a food processor with a 1/8″-1/4″ slicing disk, or patiently cut them all thinly by hand. Transfer to a large bowl.
  3. In a bowl or jar, shake or whisk together all the dressing ingredients. Toss the Brussels sprouts with as much dressing as you like; let marinate for about an hour. Right before serving, add the pecans.

Prep Time:

45 Minutes

Cook time:

20 Minutes

Yield: N/A

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