Make-Ahead Brussels Sprout Slaw with Maple Vinaigrette

Easy
Side Dishes

Characteristics

Vegetarian Vegan Under 30 minutes

Nutritional Facts Per Serving

170
Calories
2 g
Protein
16 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 170
  • Lipides 12 g
    • Saturated fat  1.5 g
  • Cholesterol 0 mg
  • Carbs 16 g
    • fiber  3 g
  • Protein 2 g

Ingredients

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

Method

  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.)
  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.

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