Maple brussels sprouts slaw

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5 - 6 cups

Maple brussels sprouts slaw

Photo, Mike McColl.


  • 1/3 cup apple cider vinegar
  • 1/4 cup pure maple syrup
  • 2 t bsp grainy Dijon mustard
  • 2 tbsp prepared horseradish , (mild or hot)
  • 1/2 tsp iodized salt
  • 1/2 tsp fresh ground black pepper
  • 1/4 cup canola oil


  • 4 cups brussels sprouts , trimmed
  • 6 radishes , trimmed
  • 1 large carrot , scrubbed well
  • 4 green onions , finely chopped
  • 1/3 cup dried cranberries , (optional)


  • IN a large bowl, whisk vinegar, maple syrup, mustard, horseradish, salt and pepper together to make the dressing. Whisk in the oil until smooth and set aside.
  • TO make the salad, use either the grating attachment on a food processor or a box grater to shred the sprouts, radishes and carrot. Transfer to the bowl.
  • ADD the onions and cranberries (if using) and toss well to coat. Let the salad stand for 15 minutes to meld flavours. Taste and adjust seasonings as needed. Serve.


Nutrition (per serving)

  • Calories
  • 87,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 5.9 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 14 mg.

Health Bite
Brussels sprouts are a nutrient dense member of the cruciferous family of super vegetables. According to the American Institute for Cancer Research, several components within this family of veggies have been linked to a reduction of cancer risk.

“Your family will love this tangy slaw and (if you don’t tell them) they won’t even know that they are eating Brussels sprouts; they’ll think it’s cabbage.” — Amy Whitson, PHEc

Recipe from Homegrown, by Mairlyn Smith, Whitecap Books Ltd.