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Maple dijon brussels sprout slaw in a serving bowl. Whole brussels sprouts, shallots, apple and rosemary staged around the bowl.
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Maple–Dijon Brussels Sprout Slaw

Warming spices, bright dijon mustard, and rich maple syrup build exciting flavor in this shredded brussels sprout salad. This raw preparation is a crowd–pleaser for fans of hearty salads, slaws, bitter greens, or just nutritious make–ahead recipes.
Prep Time30 minutes
Rest Time30 minutes
Course: Salad, Side Dish
Servings: 8 as side dish

Ingredients

  • 1 Shallot
  • 1 Apple
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Sugar
  • ¾ teaspoon Salt, divided
  • ½ teaspoon Fennel Seeds
  • ½ teaspoon Caraway Seeds
  • 1 pound Brussels Sprouts
  • 1 teaspoon minced, fresh Rosemary
  • 2 tablespoons Raisins
  • 2 tablespoons roasted Pumpkin seeds
  • ⅓ cup Extra–Virgin Olive Oil
  • ⅓ cup Apple Cider Vinegar
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Maple Syrup
  • ⅛ teaspoon Cinnamon
  • ⅛ teaspoon Nutmeg
  • Cayenne Pepper
  • Black Pepper

Instructions

  • Thinly slice shallot. Cut apple into thin matchsticks. In a medium mixing bowl, stir together shallot, apple, lemon juice, sugar and ¼ teaspoon salt; transfer to a fine–mesh strainer. Set strainer in mixing bowl; set aside at least 15 minutes.
  • In a skillet set over medium heat, stirring constantly, toast fennel seeds and caraway seeds until fragrant, 2-3 minutes. Transfer seeds to a large mixing bowl; set aside. Remove discolored or woody stems from brussels sprouts; cut in half through stems. Using a food processor with slicer attachment, or by hand with a knife, thinly slice all brussels sprouts. Transfer brussels sprouts, rosemary, raisins and pumpkin seeds to bowl with spices and toss to combine; set aside.
  • Whisk together olive oil, apple cider vinegar, brown sugar, mustard, maple syrup, cinnamon, nutmeg, pinch cayenne, ½ teaspoon salt, and black pepper to taste, until evenly combined. Stir apple mixture and press gently to remove excess moisture; add apple mixture to shredded brussels sprouts. Pour vinaigrette over brussels sprouts; toss thoroughly to combine. Cover and rest 30 minutes, or refrigerate overnight. Toss to redistribute vinaigrette and serve.

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.