Simple sides are my favorite sides to make, especially in the hot summer months. I am always looking for new, quick slaw ideas, and I love to use Brussels sprouts in place of cabbage. This Brussels sprouts slaw is tangy and sweet with the perfect amount of crunch. This slaw comes together quickly and is a crowd favorite. Perfect for a summertime bbq or get together! You can also easily change out the walnuts for pecans or sliced almonds. Use whatever nut you have on hand!! I promise this Brussels sprout slaw with sweet mustard and maple walnuts may become your new summer addiction.
4 cups Brussels sprouts
1/2 red onion
1/4 cup vegan mayo
2 tablespoons dijon mustard
1-2 tablespoon maple syrup (depending on desired sweetness)
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts
2 tablespoons maple syrup
1 teaspoon minced garlic
Heat a medium skillet over medium heat. Add the chopped walnuts, 2 tablespoons maple syrup, and 1 teaspoon of garlic. Let the walnuts cook for several minutes, keeping them moving with a spatula to avoid having them burn. Once the maple syrup has fully coated the nuts and has gotten nice and sticky, remove nuts from heat. Pour walnuts onto a silicon mat or a parchment lined baking sheet to cool.
Wash and trim ends from Brussels sprouts. Shred the Brussels sprouts by using the shredding blade on your food processor, or you can carefully cut them into thin shreds using a sharp knife.
Finely dice red onion.
In a small bowl, mix together mayo, mustard, maple syrup, salt and pepper.
In a large bowl combine shredded Brussels sprouts, walnuts, onions, and dressing.
Serve room temperature or chilled.
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