Salad #4 Brussels Sprouts Coleslaw with Candied Nuts
Recipe type: Salad
  • Coleslaw:
  • 1½ lbs of Brussels sprouts (it doesn't really matter how much - big bunch)
  • Dressing:
  • ¼ cup grainy mustard
  • 2 Tbsp lemon juice
  • 2 Tbsp apple cider vinegar (or plain white, or white wine)
  • 1 Tbsp sugar
  • ¼ cup olive oil
  • Candied Almonds:
  • ½ cup chopped nuts (I used sliced almonds)
  • ⅓ cup sugar
  1. Boil the Brussels sprouts in salted water for 5 minutes. (I was a little skeptical that these would be good, but they are really more blanched than boiled. Honestly they were great straight out of the pot. Be careful not too over cook them.)
  2. Drain the water and run the Brussels sprouts under cold water to stop them from cooking.
  3. If you have a food processor, you can use that to slice them up or you can cut them thinly by hand like I did. If they have a stalky bottom you may want to trim that off first.
  4. Whisk or shake the dressing ingredients together and toss over the slaw to coat. You only need a light coating, but you can use as much as you like.
  5. Candied Almonds Instructions:
  6. Heat frying pan to medium heat.
  7. Add nuts and sugar and stir for 3-7 minutes. You want to keep constantly stirring so your nuts don't burn. When the sugar caramelizes and your nuts are toasted you are done.
  8. Pour them onto tin foil to cool.
(adapted from
Recipe by Talking in ALL CAPS at