Product Recall:Various Brands of Vegetable Products

Make-Ahead Brussels Sprout Slaw with Maple Vinaigrette

Prep time: 20min
Total time: 25min
Serves: 8
¼ cup
olive oil
60 mL
¼ cup
apple cider vinegar
60 mL
3 tbsp
maple syrup
45 mL
2 tbsp
minced shallot
30 mL
1 tbsp
Dijon mustard
15 mL
½ tsp
salt
2 mL
¼ tsp
pepper
1 mL
8 cups
thinly sliced Brussels sprouts (about 1 lb/500 g)
2 L
½ cup
toasted pecans
125 mL
1/3 cup
dried cranberries
75 mL
Per serving (⅛ recipe):
calories
170
fat
12 g
saturated fat
1.5 g
carbs
16 g
sugar
10 g
protein
2 g
fibre
3 g
sodium
200 mg

Directions

  1. Whisk together oil, vinegar, maple syrup, shallot, mustard, salt and pepper. Toss Brussels sprouts with vinaigrette to coat. (Make-Ahead: Complete recipe to this step; cover and keep chilled up to 1 day.)

  2. Stir in pecans and cranberries just before serving.