Maple-Dijon Brussels Sprout Slaw

Roasted or fried brussels sprouts have become so mainstream that they can sometimes feel repetitive. Don’t get me wrong, I’ll eat roasted brussels any day of the week and love them, but there are plenty of other preparations that let these little veggies shine. Don’t boil them though, some old things just aren’t meant to be made new again. For a fresh take on brussels sprouts (pun very much intended), toss them raw and shredded with a punchy maple–dijon vinaigrette.  

Whether you’re a fan of bitter greens, or just want a heartier salad, this recipe makes for a crowd–pleasing addition to any meal. It also makes for a great Thanksgiving side dish! When I brought it to our last family celebration, it was a big hit at the thanksgiving table. A brief rest time with the vinaigrette softens and tempers the brussels sprouts, so that the salad has a subtle bitterness that isn’t overpowering. Complementary warming spices, bright dijon mustard, and rich maple syrup all build exciting and balanced flavor. This is one well–rounded salad packed with flavor and nutrition. 

Why This Recipe Works

There are a few small steps that are crucial to the success of this Maple–Dijon Brussels Sprout Slaw. So make sure not to skip them, and remember these tips for other similar recipes. 

Brussels sprouts are a hearty, leafy green in the brassica family. Although not as thick as kale or cabbage leaves, the individual brussels sprouts leaves are still firm. Slicing the sprouts thin reduces the size of the leaves and compromises their structure, rendering them more delicate. The increased surface area of the shredded sprouts also promotes the marinating power of the vinaigrette, helping to further soften the texture of the brussels sprouts and temper their bitterness. 

Apples and shallots both have high water content. Macerating them with sugar, salt and lemon juice draws out excess moisture, making sure that the final salad doesn’t get watered down. The lemon juice also prevents the apple from oxidizing and turning brown. This extra little step makes a big difference. After the apple and shallot macerate, look for yourself at how much water was released, all of which would make the slaw soggy and water down the flavor. Even better, this step takes no additional active time, since you can work on shredding the brussels sprouts while the apple rests. 

Allowing the slaw to marinate for 30 minutes before serving helps the texture and flavor of the brussels sprouts. Vinegar breaks down the cell structure of the leaves, making them softer. The damaged cells release an enzyme that in turn breaks down the compounds responsible for the bitter flavor in brussels sprouts, glucosinolates. As a result, the recipe maintains fresh and vibrant flavor without actually tasting raw and harsh. 

The final and always crucial element is a delicious combination of flavors that complement and balance each other. Maple–dijon vinaigrette plays the role of a more sophisticated honey mustard dressing, and brussels sprouts provide a more flavorful base than green cabbage or romaine lettuce. Caraway, fennel seed, rosemary, cinnamon and nutmeg add layers of complexity that make this salad guest–worthy. The recipe does favor fall and winter flavors, but you’ll find that it is so fresh that it could easily accompany a summer meal. Or if you substitute the apple, rosemary and pumpkin seed with peach, thyme and pine nut you can instantly reinvent the recipe!

For more facts about brussels sprouts, check out this post for Salmon Orecchiette with Brussels Sprouts and Taleggio. 

What You’ll Need

Having the right ingredients is always the first step to recipe success, and that includes equipment as well. To slice the brussels sprouts, you’ll either need a food processor with slicing attachment, or a sharp chef’s knife. For quality and longevity, I recommend this Cuisinart Food Processor. The one I use is literally generations old and still serving me well. The link above is for the most recent version of the model I still use. 

A good chef’s knife and a reliable way to keep it sharp are some of the most elementary and crucial tools that you can have in the kitchen. Whether you plan to shred your brussels sprout slaw by hand or not, you still need a reliable knife in your kitchen. There is a wealth of knowledge and opinions about chef’s knives; about the material, style, and extreme range of price points. This J.A. Henckels Classic Chef’s Knife is a standard, reliable and affordable option to take the role of kitchen workhorse. A santoku knife is also a user–friendly option for home cooks; I frequently use this Wusthof Santoku Knife myself. To keep your knife sharp, you’ll either want a whetstone, or a manual pull–through sharpener. 

For any recipe, but especially for salads and raw preparations, fresh and flavorful ingredients make all the difference. Although peak–season for brussels sprouts is October through November, they tend to be readily available year round. When buying them, make sure the brussels sprouts look fresh, green and vibrant. If the brussels sprouts look sad and bruised, then I would sooner recommend substituting kale if it looks fresher. 

Similarly, I always recommend using good quality, pure maple syrup and never the processed stuff. The ingredients should not list anything other than 100% pure maple syrup. For more facts about maple syrup and how it’s made, take a look at this post for Crêpes with Fresh Berries and Maple Syrup. 

Notes

You can use a food processor to slice the brussels sprouts, but personally I prefer to use a knife. I find that the results are more uniform and that it doesn’t take much more time. 

The Maple–Dijon Brussels Sprout Slaw can be made ahead of time and will last in the refrigerator up to 3 days.

This recipe makes a great accompaniment to roast chicken, pork chops, and grilled portobellos.

Fennel seeds and caraway seeds are two of my favorite spices. I highly recommend adding them to your spice rack if you don’t already have them. However, you can also use 1 teaspoon of either one if you prefer. Both fennel seeds and caraway seeds make versatile additions to anything from sauces and stir fries, to grain salads and baked goods; and elevate recipes with flavors reminiscent of rye bread and Italian sausage, respectively.

Suggested Recipes

• Salmon Orecchiette with Brussels Sprouts and Taleggio
• Crêpes with Fresh Berries and Maple Syrup