Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
A fresh and crispy brussels sprout slaw featuring maple-glazed pecans and a tangy whole grain mustard dressing. This sophisticated salad combines the earthy crunch of shaved brussels sprouts with sweet candied pecans and a zesty mustard vinaigrette.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 cup large pecan halves
- •¼ cup pure maple syrup
- •½ teaspoon coarse kosher salt
- •¼ teaspoon freshly ground black pepper
- •¼ cup whole grain Dijon mustard
- •2 tablespoons apple cider vinegar
- •2 tablespoons fresh lemon juice
- •1 tablespoon sugar
- •¼ cup vegetable oil
- •1½ pounds brussels sprouts
- •trimmed
Cooking Instructions
- 1.
Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.
11 min
- 2.
Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
5 min
- 3.
Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.
15 min
- 4.
Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.
45 min
