I’d like to introduce you to the only way I can serve brussel sprouts in our house: raw, thinly sliced, in salad form, with a rockin’ dressing.


I won’t tell you how Nick describes cooked sprouts, but I’ll just say, it’s not appetizing and reallllly makes you want to never eat them again.

But I love them! So the only way I can make them that both of us will eat is to slice them super thin, toss them with a sweet/savory/tangy dressing, and add in fun things like pecans and golden raisins.


Can we talk about golden raisins for a minute? I never bought these very much, but after receiving some to use from my California Raisin pals, Nick and I can’t get enough.

Our new favorite salad is a big bowl of lettuce topped with golden raisins, walnuts, feta, and a maple dressing. Ohmygoodness, it is so good.

Since we’re both in love that salad right now, I knew I could use some of those same flavors in this slaw and Nick would love it just as much. And I was right! Sometimes, I even impress myself.


I didn’t grow up being a huge cole slaw fan, and I’m still not going to grab a big spoonful of a mayo-soaked one. Yuck. I don’t mind a mayo-dressed slaw, but I don’t want one that just has a pool of liquid at the bottom. Soggy slaw is no good.

I love making a vinegar or oil-based dressing for slaws, instead. It still softens the cabbage/brussels and soaks into everything without completely coating it like mayo.

Plus, with a dish like this, you don’t have to worry about putting it back in the fridge after an hour. Perfect for picnics or holiday dinners or just for yourself.


Brussel Sprout, Raisin, and Pecan Slaw with Maple Dijon Dressing
Makes: 8-10 servings


  • 1 pound brussel 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 Tbsp dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Remove the root ends of the brussel sprouts, cut them in half, and slice out the core. Thinly slice the brussel sprouts and drop them into a large bowl.
  2. Cut out the core of the red cabbage and thinly slice it, adding it to the brussel sprouts.
  3. Toss in the golden raisins, pecans, and green onions.
  4. In a small bowl, mix the olive oil, maple syrup, dijon mustard, salt, and pepper together. Pour the dressing over the salad and toss everything together.
  5. Let the salad sit for at least 30 minutes before serving.

23 Responses to “Brussel Sprout, Raisin, and Pecan Slaw with Maple Dijon Dressing”

  1. #
    Amy @ Elephant Eats — November 29, 2012 at 1:49 pm

    Wow, this sounds awesome! I definitely prefer shaved brussels sprouts, but have only had them cooked. This raw idea is new to me but I love all the flavors you’ve combined. I’m totally going to try this soon :)

  2. #
    Katrina @ Warm Vanilla Sugar — November 29, 2012 at 2:21 pm

    This salad looks fabulous! Love the flavours all mixed up in there :)

  3. #
    Bev @ Bev Cooks — November 29, 2012 at 3:03 pm

    Just give me a bucket.

  4. #
    Shannon — November 29, 2012 at 3:54 pm

    this sounds absolutely perfect. must try!

  5. #
    Kathryn — November 29, 2012 at 4:20 pm

    I love the idea of this salad, so bright and fresh compared to most of the brussel sprout dishes at this time of year!

  6. #
    Jes — November 29, 2012 at 6:26 pm

    I make a version of this whenever I pick up some sprouts–perfect flavor combination!

    Can’t wait to meet you this weekend! :)

  7. #
    Ginger — November 29, 2012 at 7:22 pm

    Holy cow. This sounds amazing. And, I don’t like brussel sprouts.

  8. #
    Lauren — November 29, 2012 at 7:44 pm

    I love shaved brussels sprouts but now that my store sells them already prepared like this, I usually take them up on doing all of the leg work.

  9. #
    Heather @ Heather's Dish — November 29, 2012 at 8:57 pm

    I love love love shredded brussels! Well, really any brussels sprouts in general, but shredded are super fun :)

  10. #
    Lindsay — November 30, 2012 at 1:55 am

    Wow this looks incredible!

  11. #
    Liz @ Tip Top Shape — November 30, 2012 at 2:05 am

    I am in love with this recipe. Seriously. Great job :D

  12. #
    Alysa (InspiredRD) — November 30, 2012 at 4:24 am

    Oh YUM! I love shredded brussels sprouts, and pecans? I’m sold. Can’t wait to make it…now I just need to find some golden raisins…oh wait, I have about 10 pounds in the pantry :)

  13. #
    Carolyn — November 30, 2012 at 12:20 pm

    This looks great, Brandi!!! I really want to make this, and see if I can sneak the brussels past my husband. :)

  14. #
    cathy @ Noble Pig — November 30, 2012 at 10:33 pm

    Maple-Dijon…I love that! I love hiding brussels from my family this way!

  15. #
    Chung-Ah | Damn Delicious — December 3, 2012 at 3:42 am

    I’ll be honest – I’m not much of a brussel sprouts fan either but I would definitely try this – I want to swim in that maple dijon dressing!

  16. #
    Rachel Cooks — December 3, 2012 at 7:44 pm

    This looks phenomenal! Never had them raw.

  17. #
    claire @ the realistic nutritionist — December 4, 2012 at 12:15 am

    This looks amazing!! So healthy and fresh!

  18. #
    Sunnie@ModernGirlNutrition — December 4, 2012 at 1:44 am

    Oh my goodness this looks amazing! Your pictures are so pretty, too!:)

  19. #
    Jackie @ Domestic Fits — December 5, 2012 at 5:44 pm

    I love Brussels Sprouts, but my husband does not. This would be SO perfect on top of a pulled pork sandwich.

    • admin replied: — December 5th, 2012 at 5:45 pm

      yes, genius! I totally added some clementine sections last night and a little more olive oil. So good.

  20. #
    Amelia @eating made easy — December 5, 2012 at 9:00 pm

    Wow, this is so up my alley and looks so good! Looove shredded Brussels sprouts but haaaate shredding them!!

    • admin replied: — December 5th, 2012 at 9:11 pm

      me too! it takes FOREVER

  21. #
    Megan {Country Cleaver} — December 6, 2012 at 3:02 am

    It’s about time that brussels sprouts got the respect they deserve and it seems like they’re everywhere this winter – which I am totally loving!! I’ll take a whole batch, thanks.

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