I happen to love the wonderful mini-cabbages that are Brussels sprouts, so when I made this recipe it was just in the hopes of finding a new way to enjoy them (my usual is braised with shallots and bacon, with a splash of cider vinegar at the end). I’ve read reviews of this recipe, though, that say that even those who don’t historically like Brussels sprouts ate ‘em up in this slaw. Hope you like it, too!
Brussels Sprout Slaw, from Paleo Comfort Foods
- 1 cup pecans, toasted (alternatively, you can use dry-roasted pecan pieces from Trader Joe’s for a quicker option)
- 1/2 lb thick-cut bacon, cut into small pieces
- 1/4 cup dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp fresh lemon juice
- 1/4 cup good quality olive oil
- 1/4 tsp freshly ground black pepper
- 1 1/2 lbs Brussels sprouts, trimmed (I just used Trader Joe’s shaved Brussels sprouts)
- 2 green onions, cut on the bias
- Preheat oven to 325 degrees. Place pecans on a small baking sheet and toast for about 5-10 minutes (or just use those dry-roasted ones from TJs. Yay!)
- In a large saute pan, cook bacon over medium-high heat until crispy and fat is rendered. Place bacon on paper towels to drain and save the fat and set aside.
- Whisk mustard, vinegar and lemon juice in a small bowl, whisk in oil. Season with pepper.
- Using a food processor fitted with a 1/8 to 1/4 inch slicing disk, slice Brussels sprouts and transfer to a large bowl (a sharp knife can also be used for this, or you can use pre-shredded Brussels sprouts).
- Over medium heat, add in 1-2 Tbsp leftover bacon fat and reserve the rest for future use. Add in Brussels sprouts and saute until softened and lightly browned. Pour mustard/vinegar mixture over the sprouts (I suggest starting with only 3/4 and tasting — you don’t want it to become soupy or have the dressing be overwhelming). Mix in bacon, pecans, and scallions, and serve.