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Brussels Sprouts Slaw
Unlike your typical cold slaw that is better after sitting for a day, this warm slaw is best served fresh. Toss with freshly cooked buckwheat soba noodles for a light meal. 
1 Tbsp. Dijon mustard
2 Tbsp. apple cider vinegar
3 Tbsp. lemon juice
1 Tbsp. maple syrup
1 Tbsp. olive oil
2 shallots, thinly sliced
1 1/2 lbs. Brussels sprouts, trimmed and shredded
1/2 cup pecans, toasted and chopped
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Brussels Sprouts Slaw

Brussels Sprouts Slaw

Brussels Sprouts Slaw
Two Stars Guiding Stars
  • Servings:4 (234 g)
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Whisk together mustard, vinegar, lemon juice and maple syrup. Set aside.
2. Heat a large skillet over medium heat. Add oil and shallot and saute for 3-4 minutes. Add Brussels sprouts and saute for 3-4 minutes, stirring occasionally.
3. Remove lid and add sauce and pecans. Cook for 3-4 minutes more, until Brussels sprouts are tender. Serve fresh.