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

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The recipe was originally published as Brussels Sprout and Raisin Slaw with Maple Dijon Dressing on

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