Make-Ahead Brussels Sprout Slaw with Maple Vinaigrette

  • Prep Time: 20 min
  • Total Time: 25 min
  • Serves: 8

Ingredients

  • 1/4 cup olive oil 60 mL
  • 1/4 cup apple cider vinegar 60 mL
  • 3 tbsp maple syrup 45 mL
  • 2 tbsp minced shallot 30 mL
  • 1 tbsp Dijon mustard 15 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 8 cups thinly sliced Brussels sprouts (about 1 lb/500 g) 2 L
  • 1/2 cup toasted pecans 125 mL
  • 1/3 cup dried cranberries 75 mL

Directions

  • Step 1

    Whisk together oil, vinegar, maple syrup, shallot, mustard, salt and pepper. Toss Brussels sprouts with vinaigrette to coat. (Make-Ahead: Complete recipe to this step; cover and keep chilled up to 1 day.)

  • Step 2

    Stir in pecans and cranberries just before serving.

Tip

Thinly slice Brussels sprouts in food processor with slicer attachment for a quick and easy short cut.

Comments are closed.

Rate This
1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Per serving (1/8 of the recipe)
  • Calories 170
  • Protein 2 g
  • Total fat 12 g
  • Sat fat 1.5 g
  • Carbohydrates 16 g
  • Fibre 3 g
  • Sugar 10 g
  • Sodium 200 mg