Brussels Sprouts Slaw - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Unlike your typical cold slaw that is better after sitting for a day, this warm slaw is best served fresh. Toss with freshly cooked buckwheat soba noodles for a light meal.


  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 3 Tbsp. lemon juice
  • 1 Tbsp. maple syrup
  • 1 Tbsp. olive oil
  • 2 shallots, thinly sliced
  • 1½ lbs. Brussels sprouts, trimmed and shredded
  • ½ cup pecans, toasted and chopped


  1. Whisk together mustard, vinegar, lemon juice and maple syrup. Set aside.
  2. Heat a large skillet over medium heat. Add oil and shallot and sauté for 3-4 minutes. Add Brussels sprouts and sauté for 3-4 minutes, stirring occasionally.
  3. Add sauce and pecans. Cook for 3-4 minutes more, until Brussels sprouts are tender. Serve fresh.
Nutritional analysis per serving: Calories 230; Total Fat 13.5g (18% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 135mg (6% DV); Total Carbohydrate 25g (9% DV); Dietary Fiber 8.5g (29% DV); Total Sugars 9g; Includes 3g Added Sugars (6% DV); Protein 8g; Vitamin D 0% DV; Calcium 8% DV; Iron 15% DV; Potassium 15% DV; Vitamin K 250% DV; Vitamin C 170% DV; Manganese 60% DV.
Recipe by Guiding Stars at
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