Brussels Sprout Slaw

Name: Brussels Sprout Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 2 Tbsps Dijon mustard; 2 Tbsps lemon juice; 1 Tbsp pure maple syrup; 59 milliliters olive oil; 118 milliliters pecans, chopped and toasted; 118 milliliters raisins; 4 servings salt and pepper, to taste

Brussels Sprout Slaw is a gluten free, primal, and vegan side dish. This recipe serves 4. One portion of this dish contains approximately 2g of protein, 23g of fat, and a total of 280 calories. It will be a hit at your The Fourth Of July event. If you have raisins, olive oil, maple syrup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Thanks for reading! You can find the original recipe on my blog here: http://sallycooks.com/2013/11/15/brussels-sprout-slaw/ I love slaw but not the traditional southern slaw swimming in mayonnaise. I prefer an oil and vinegar based slaw like this one. You’ll want to prep this ahead of time if you’re making it for Thanksgiving because the brussels need some time to soak and break down in the dressing. They’ll still retain some lovely crunch and the pecans and raisins are a great addition I wouldn’t skip. I chopped the brussels by hand but throw them in a food processor to save time and get a more even shred if you like. What to do:whisk together the oil, vinegar, lemon juice, mustard, maple syrup and some salt and pepper in a large bowladd brussels to the bowl with the dressing and toss to combinecover and refrigerate for at least 30 minutes before serving which will allow the sprouts to break down and softenadd the pecans and raisins before serving

Ingredients you will need

Salt And Pepper