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Brussels sprouts slaw is a delicious and healthy side dish, and a great way to enjoy eating Brussels sprouts if you think you’re not a fan. Even picky eaters love this Brussels sprouts slaw recipe.
I am kicking off the New Year with one of my new favorite Paleo side dishes. This scrumptious side dish is one of the few ways that I can get my husband to eat Brussels sprouts. He also goes nuts over these Bacon Fat Roasted Brussels Sprouts.
Brussels Sprouts Slaw
- 1 cup pecans toasted
- 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
- 2 green onions cut on the bias
- Preheat oven to 325 degrees F (165 C).
- Place pecans on a small baking sheet and toast for about 5-10 minutes (be careful to not burn!) Set aside.
- 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.)
- Preheat large skillet over medium heat and 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, about 8 minutes. Pour mustard/vinegar mixture over the sprouts. Mix in 1/2 the pecans, bacon and scallions.
- Place slaw in a serving bowl and top with remaining pecans.
More delicious Brussels sprouts recipes:
Bacon Fat Roasted Brussels Sprouts with Balsamic Glaze