brussel sprouts slaw with sugared pecans - quelling the funsucks
Author: michelle
  • ½ cup pecans
  • 2 teaspoons olive oil
  • ¼ teaspoon sea salt
  • 1 teaspoon sugar
  • Pinch of cayenne pepper
  • 1 lb brussels sprouts, trimmed and tough stems removed
  • 2 tablespoons white wine vinegar
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ cup dried cranberries
  • ¼ cup unsalted sunflower seeds
  • Freshly ground black pepper, to taste
  1. Preheat an oven to 350°F.
  2. In a small bowl, combine the pecans, 2 teaspoons olive oil, ¼ teaspoon sea salt, sugar and cayenne and stir to coat evenly.
  3. Place on a baking sheet and toast in the oven until browned, 10 to 12 minutes.
  4. Let cool.
  5. Place toasted pecans on a cutting board and chop coarsely.
  6. Using the grater attachment of a food processor, shred the brussel sprouts.
  7. Transfer to a large mixing bowl.
  8. In a small bowl, whisk together the vinegar, mustard and maple syrup.
  9. Slowly whisk in the 2 tablespoons of extra virgin olive oil and season with salt and black pepper.
  10. Add the dressing to the brussels sprouts and dried cranberries.
  11. Toss well to combine.
  12. Allow salad to wilt for ½ hour.
  13. Add the toasted nuts and sunflower seeds.
  14. Toss well and serve immediately.
Make sure you let the slaw 'wilt'. It gives the flavours time to mature and improves the texture of the salad.
Recipe by bite at