Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 6
Shredded Brussels sprouts make up the core of this crunchy salad. It's garnished with cranberries, toasted nuts, and red onion, then tossed in maple dressing for a winning winter dish.
Ingredients
- For the slaw
- 1 pound Brussels sprouts, shaved
- 1/2 medium red onion, thinly sliced
- 1/3 cup chopped, toasted pecans
- 1/3 cup dried cranberries
- For the dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 medium clove garlic, minced
- 3 tablespoons olive oil
- salt and pepper, to taste
Directions
Recipe instructions Brussels Sprouts Salad with Pecans
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Step 1
Combine Brussels sprouts, red onion, pecans, and cranberries in a big bowl.
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Step 2
Whisk apple cider vinegar, maple syrup, Dijon mustard, and garlic together. Gradually add the olive oil to the mixture while whisking. Season with salt and pepper.
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Step 3
Pour the dressing over the salad and mix well. Let the salad sit for 5 to 10 minutes before serving.
To reduce the strength of the onion flavor, submerge the sliced onion in cold water for 5 to 10 minutes. After draining it well, follow the recipe.
Nutrition Facts
Calories: 145
Fat: 11 g
Carbs: 12 g
Protein: 1 g
