Brussels Sprout Slaw with Glazed Pecans In A Mustard Dressing
Prep time
Cook time
Total time
A new twist on Cole Slaw this colorful dish is made with Brussels sprouts, broccoli straws, and maple glazed pecans!
Serves: 8
Glazed pecans
  • 1 cup Pecan halves or pieces
Glazed Pecans
  • ¼ cup Pure Maple Syrup
Glazed pecans
  • ½ teaspoon Kosher Salt
  • ¼ cup Whole Grain Dijon Mustard
  • 2 tablespoon Apple cider vinegar
  • 2 tablespoon Lemon Juice
  • ¼ teaspoon Ground black pepper
  • 1 tablespoon Granulated Sugar
  • ¼ cup Canola Oil
  • ¼ cup Mayonnaise or Miracle Whip Salad Dressing
  • 1 tablespoon Kosher Salt
  • 1 lb Brussels Sprouts, trimmed
  • 2 cup Broccoli straws
  1. Preheat oven to 325 degrees F. Place a sheet of foil on a cookie sheet and spray lightly with nonstick spray. In a small bowl, whisk maple syrup, ½ teaspoon Kosher salt and ¼ teaspoon ground black pepper together. Add nuts. Mix well. Spread on foil lined cookie sheet. Bake nuts for 5 minutes. Toss and bake for another 6 minutes until nuts are toasted and glaze is bubbling. Cool completely. This step can be done up to 2 days ahead.
  2. Whisk mustard, vinegar, lemon juice, sugar, and salad dressing in a small bowl; whisk in oil. Season with ½ teaspoon kosher salt and pepper. Set Aside.
  3. Wash and trim Brussels sprouts.
  4. Bring large pot of water to boil with 1 tablespoon kosher salt. Add Brussels sprouts. Cook until tender-crisp and still bright green, about 5 minutes. Drain, rinse in cold water. Cool on paper towels.
  5. Using a food processor fitted with ⅛ to ¼" slicing disk, slice Brussels sprouts. (You can also use a sharp knife to slice thinly.) Transfer to bowl. DRESSING and Brussels sprouts can be made 1 day ahead. Cover separately; chill.
  6. Toss Brussels sprouts and broccoli straws with dressing. Let marinate 30 to 60 minutes.
  7. Mix in some pecans. Place slaw in a serving bowl. Top with remaining pecans.
1- Recipe adapted from Bon Appetit via Brown Eyed Baker, some changes made from original recipe.
2- Broccoli straws can be purchased in produce section or made by thinly cutting broccoli stalk into thin strips.
3- Salad dressing or mayonnaise sweetens the dressing just slightly making a perfect blend for the dressing.
Recipe by Pray Cook Blog at