Make-Ahead Brussels Sprout Slaw with Maple Vinaigrette
Prep Time
Serves
Cooking Mode
¼ cup olive oil
¼ cup apple cider vinegar
3 tbsp maple syrup
2 tbsp minced shallot
1 tbsp Dijon mustard
½ tsp salt
¼ tsp pepper
8 cups thinly sliced Brussels sprouts (about 1 lb/500 g)
½ cup toasted pecans
⅓ cup dried cranberries
¼ cup olive oil
¼ cup apple cider vinegar
3 tbsp maple syrup
2 tbsp minced shallot
1 tbsp Dijon mustard
½ tsp salt
¼ tsp pepper
8 cups thinly sliced Brussels sprouts (about 1 lb/500 g)
½ cup toasted pecans
⅓ cup dried cranberries
Directions
1Whisk 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.)
2Stir in pecans and cranberries just before serving.
Tips
1
Thinly slice Brussels sprouts in food processor with slicer attachment for a quick and easy
short cut.
Disclaimer
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Personal Note
Personal Note
