Brussels Sprout and Raisin Slaw with Maple Dijon Dressing

  • Yield: 8 to 120 servings


1pound Brussels sprouts
1/2medium red cabbage
1/2cup golden raisins
1/2cup chopped pecans
1/2cup green onions
1/3cup olive oil
1/4cup maple syrup
1tablespoon dijon mustard
1teaspoon salt
1/2teaspoon pepper


  1. Remove  root ends of  Brussels sprouts, cut them in half, and slice out core. Thinly slice Brussels sprouts and place in  a large bowl. Remove core of  red cabbage. Slice cabbage thinly and add to Brussels sprouts. Toss in  golden raisins, pecans and green onions.
  2. In a small bowl, mix  olive oil, maple syrup, dijon mustard, salt and pepper together. Pour  over  salad and toss everything together.
  3. Let salad sit at least 30 minutes before serving.

Recipe by Brandi Evans of Bran Appetit