Brussel Sprout Slaw with Mustard Dressing

A versatile dish that can be used as a side or at a buffet table. It is perfect served on the Thanksgiving table.

Ingredients;

1/4 cup whole grain Dijon mustard
salt/pepper
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp sugar
1/4 cup vegetable oil
1 1/2 pounds brussel sprouts


Whisk mustard, vinegar, lemon juice, salt, pepper and sugar in a bowl. Whisk in oil a little at a time until dressing has a thick consistency.

Bring large pot of water to boil, add 1 tbsp of coarse salt and  brussel sprouts. Cook until crisp tender and still bright green, about 5 minutes. Drain and rince in cold water. Cool on paper towels. Using a  knife or food processor or a mandolin, slice brussel sprouts. Transfer to a large bowl and toss with the dressing. Let marinade for 30 to 60 minutes and serve.

This dish can also be made with maple glazed pecans if you are not serving people with nut allergy.

Maple Glazed pecans;

Nonstick vegetable oil spray
1 cup pecan halves
1/4 cup maple syrup
1/2 tsp coarse salt
1/4  tsp freshly ground black pepper

Preheat oven to 325 F
Spray a large sheet of foil with nonstick spray.
Place pecans on small rimmed baking sheet. Whisk maple syrup, salt and pepper and add to the nuts tossing to coat. Spread in single layer and bake 5 minutes. Stir and continue to bake until toasted and glaze is bubbling thickly, about another 5 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. (Pecans can be made several days ahead if stored in airtight container)

Top the slaw with the pecans before serving.