Brussels Sprout Slaw

We made Brussels Sprout Slaw to accompany our Holiday Lasagna this year and everyone loved it. The addition of Pecans makes it feel a bit festive.

Brussels Sprout Slaw

Modified recipe by Damaris Phillips

Serves 6-8

1/2            cup pecans  (I used more like 3/4 cup)

1 & 1//2    pounds Brussels sprouts, trimmed (I used pre-shredded)

6               tablespoons vegan mayonnaise

3               tablespoons Dijon mustard

2               tablespoons agave

6               tablespoons vegetable oil

1               teaspoon grated orange zest

1/4            cup champagne vinegar

2               tablespoons orange juice

                 salt and pepper to taste

1/4            cup pomegranate seeds (I left out)

Preheat the oven to 375 degrees.  Place the pecans on a baking sheet in one layer and bake until golden, 6-8 minutes.  Let cool, then coarsely chop; set aside.

Shred the Brussels sprouts using the large holes of a box grater or a mandoline.  Coarsely chop any ungrated pieces with a knife. 

Combine the mayonnaise, mustard, agave, vegetable oil and orange zest in a large bowl and whisk to combine.  Whisk in the vinegar and orange juice until smooth.  Add the shaved Brussels sprouts and toss to combine.  Season with salt and pepper.

Transfer to a serving dish and scatter the pecans and pomegranate seeds on top.

Refrigerate 2-4 hours before serving.