"Oh yum!" That's all I could say after making and eating this coleslaw. A wonderful fall side dish, it's addicting to the soul! Give it a try. It really makes a colorful side dish to brighten a fall plate.
8-10 Brussels Sprouts, thinly sliced (about 6 oz)
1 medium apple (I used Honey crisp), cut into matchsticks
1/3 cup raw pumpkin seeds
1/3 cup pecans, chopped roughly
Maple Sweetened Vinaigrette Dressing
1 Tbsp Dijon mustard
1 Tbsp. maple syrup (plus more if you want it sweeter)
1/4 cup unfiltered raw apple cider vinegar (I use Bragg's)
1/4 cup extra virgin olive oil
Salt and Pepper to taste
In a large glass bowl (bigger is better so you can toss the salad), place the cabbage, Brussels sprouts and apple.
To make the dressing, whisk together the first 3 ingredients and then slowly stir and whisk in the oil. Season with salt and pepper to taste.
Toss the dressing with the cabbage mixture. Sprinkle the nuts on top and give it a good stir just before serving. This will keep the nuts/seeds crisp. This can be made in advance and it still tastes great a day later!
|See how colorful it makes the dinner plate?!|