Brussels Sprouts Slaw with Mustard Dressing and Maple Pecans

Brussels Sprouts Slaw with Mustard Dressing and Maple Pecans | windykitchen

Way back before everyone finally figured out what a dumb idea it is to go to law school, I applied for [and attended] law school. The biggest part of applying for law school is taking the LSAT, which is like the SATs except completely different in that you don’t actually have to know anything to take it. It’s basically just obnoxious little logic puzzles that make you want to bang your head against a steel door.

Example: A restaurant serves exactly three entrees — beef, salmon, and eggplant. The restaurant has 15 tables that each sit six people. Each table has a different number of men than women and at least one person at each table orders salmon. How many people at Table 7 speak Farsi?


I hadn’t thought about that LSAT torture in a good seven years, until a few weeks ago when a friend of mine came to me with the following dilemma:

“I’m going to a vegan dinner party! What should I bring?”

Blerg! So many rules! No meat, dairy, or eggs, obviously. Has to be easy to transport to a second location. Has to be make-ahead-able. Has to be tasty. And bonus points for being fancy or impressive.

After scouring my cookbooks and bookmarked recipes, I came across this delish Brussels sprouts dish from Brown Eyed Baker. It satisfied all of our criteria, and it was so good when my friend made it that I tried it again myself a week or two later. Delish!

Brussels Sprouts Slaw with Mustard Dressing and Maple Pecans | windykitchen


1 cup pecan halves
1/4 cup pure maple syrup
1/2 tsp plus 1 tbsp kosher salt
1/4 tsp black pepper
1/4 cup whole grain Dijon mustard
2 tbsp apple cider vinegar
2 tbsp fresh lemon juice
1 tbsp sugar
1/4 cup vegetable oil
1 and 1/2 pounds Brussels sprouts, trimmed

1. Preheat oven to 325. Spray large sheet of foil with nonstick spray. Whisk maple syrup, 1/2 tsp kosher salt, and 1/4 tsp black pepper in medium bowl. Add pecan halves and toss to coat. Spread pecans in single layer on rimmed baking sheet. Bake nuts 5 minutes; stir. Continue to bake until pecans are toasted and glaze is bubbling thickly, about 6 more minutes. Immediately transfer nuts to prepared foil and separate (don’t skip this or they’ll stick together!). Cool completely (this can be done a day or two in advance; store pecans in airtight container).
2. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with kosher salt and pepper.
3. Bring large pot of water to boil. Add Brussels sprouts and 1 tbsp kosher salt. Cook until sprouts are crisp-tender and still bright green, about 5 minutes. Drain and rinse with cold water. Cool on paper towels. Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice Brussels sprouts (you can also use a sharp knife to slice thinly, like I did). Transfer to large bowl.
4. Toss Brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Serve chilled, adding pecans immediately before serving.

I served this with our favorite salmon — they complemented each other perfectly, what with the pecans and Dijon. This is a great way to eat Brussels sprouts if you don’t want them to be too Brussels sprout-y.

Brussels Sprouts Slaw with Mustard Dressing and Maple Pecans | windykitchen


3 thoughts on “Brussels Sprouts Slaw with Mustard Dressing and Maple Pecans

  1. Pingback: Oh What a Year It’s Been! (Top 13 Recipes of 2013) | windykitchen

  2. Pingback: Coconut Quinoa with Kale and Tropical Pesto | windykitchen

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