Make-Ahead Brussels Sprout Slaw with Maple Vinaigrette

Prep Time: 20 minutes
Total Time: 25 minutes

Ingredients

  1. 1/4 cup (60 mL) olive oil
  2. 1/4 cup (60 mL) apple cider vinegar
  3. 3 tbsp (45 mL) maple syrup
  4. 2 tbsp (30 mL) minced shallot
  5. 1 tbsp (15 mL) Dijon mustard
  6. 1/2 tsp (2 mL) salt
  7. 1/4 tsp (1 mL) pepper
  8. 8 cups (2 L) thinly sliced Brussels sprouts (about 1 lb/500 g)
  9. 1/2 cup (125 mL) toasted pecans
  10. 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.