Best Brussels Sprout Slaw With Mustard Dressing And Maple Glazed Pecans Recipes

Brussels Sprouts Salad With Maple Mustard Dressing image

Provided by dicentra

Categories < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs Brussels sprouts, trimmed
ice water
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon olive oil
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup chopped toasted pecans

Steps:

Steam Brussels sprouts. Drain and plunge in ice water. Pat dry.
In small bowl, whisk together maple syrup, mustard, vinegar, oil, salt and pepper.
Shred Brussels sprouts. Toss with dressing. Refrigerate 30 minutes before serving sprinkled with pecans.

Nutrition Facts : Calories 111.8, Fat 6.2, SaturatedFat 0.7, Sodium 150.1, Carbohydrate 13.3, Fiber 3.5, Sugar 6.2, Protein 3.4

Brussels Sprout Slaw image

Provided by Damaris Phillips

Categories side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup pecans
1 1/2 pounds Brussels sprouts, trimmed
6 tablespoons mayonnaise
3 tablespoons dijon mustard
2 tablespoons honey
6 tablespoons vegetable oil
1 teaspoon grated orange zest
1/4 cup champagne vinegar
2 tablespoons orange juice
Kosher salt and freshly ground pepper
1/4 cup pomegranate seeds

Steps:

Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.