Brussels sprouts slaw is a delicious and healthy side dish, and a great way to enjoy eating Brussels sprouts. Even picky eaters love this Brussels sprouts slaw recipe!
Happy 2013!!! I hope that you all had a wonderful holiday season! I enjoyed taking some “unplugged” time to spend with family and friends. I am kicking off the New Year with one of my new favorite Paleo dishes. This scrumptious side dish is the ONLY way that I can get my husband to eat Brussels sprouts.
Brussels sprouts slaw is simply delicious!
Brussels Sprouts Slaw
From Paleo Comfort Foods
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!) 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. 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