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.

6 servings

1 hr 16 min

Published October 4, 2025

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

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

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

Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

5 min

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

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