Brussels Sprout Slaw With Apples And Pecans Recipe

Recipe By Slurrp

This Brussels sprout slaw with apples and pecans is a refreshing and crunchy side dish that is perfect for any occasion. The combination of shredded Brussels sprouts, crisp apples, and toasted pecans creates a delicious and nutritious salad. The tangy dressing made with lemon juice, Dijon mustard, and honey adds a burst of flavor to the slaw. Serve this slaw as a side dish with grilled chicken or as a light lunch on its own.

4.7
11 Rating -
Rate
Vegdiet
25minstotal
25m.total
Brussels Sprout Slaw With Apples And Pecans
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Ingredients for Brussels Sprout Slaw With Apples And Pecans Recipe

  • 0.13 pound Brussels Sprouts, Shredded
  • 1/4 Apples, Thinly Sliced
  • 0.13 cup Pecans, Chopped
  • 1/4 tablespoon Lemon Juice
  • 0.13 tablespoon Dijon Mustard
  • 0.13 tablespoon Honey
  • As required Salt And Pepper To Taste

Directions: Brussels Sprout Slaw With Apples And Pecans Recipe

Cooking Directions

  • STEP 1.Start by shredding the Brussels sprouts using a sharp knife or a mandoline slicer.
  • STEP 2.In a large bowl, combine the shredded Brussels sprouts, sliced apples, and chopped pecans.
  • STEP 3.In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the Brussels sprout mixture and toss until well coated.
  • STEP 5.Let the slaw sit for at least 10 minutes to allow the flavors to meld together.
  • STEP 6.Serve the Brussels sprout slaw chilled and garnish with additional pecans, if desired.

Cooking Tips

  • To make shredding the Brussels sprouts easier, you can use a food processor with a shredding attachment.
  • If you prefer a sweeter slaw, you can add a tablespoon of maple syrup to the dressing.
  • For extra crunch, you can toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the slaw.

Storage and Serving

  • Leftover Brussels sprout slaw can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving, give the slaw a good toss to redistribute the dressing.
  • This slaw is best served chilled, so keep it refrigerated until ready to serve.
Nutrition
value
212
calories per serving
15 g Fat6 g Protein12 g Carbs4 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    6g
  • Carbs
    12g
  • Fiber
    4g

MacroNutrients

  • Carbs
    12g
  • Protein
    6g
  • Fiber
    4g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    115mg
  • Iron
    3mg
  • Vitamin A
    211mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    56mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    140mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp