Brussels sprout slaw with mustard dressing and maple-glazed pecans from Bon Appétit Magazine, November 2009 (page 130) by Amelia Saltsman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on October 24, 2020

    This is my favorite way to prepare Brussels sprouts. It's a great holiday side dish that will get even people who think they hate sprouts to eat them. Perfect mix of tangy/sour/sweet/crunchy. You can make it all in advance, just don't mix in or add the pecans until serving time to keep them from getting soggy.

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