This is a favourite side dish in my house. It’s a great way to get the goodness of Brussels sprouts while disguising them from someone who may not like the regular steamed option. By cooking the sprouts in bacon fat and topping them with pecans, you’ll completely forget that these tiny cabbages are good for you!
Brussels sprout coleslaw
Recipe type: Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- ½ pound bacon, cooked (choose a brand that is low in sodium and nitrates)
- 2 Tbsp bacon fat
- ½ pounds Brussel sprouts, trimmed
- ½ cup onions, minced
- DRESSING
- ¼ cup Dijon mustard
- 2 Tbsp apple cider vinegar
- 3 Tbsp fresh lemon juice
- ¼ cup extra virgin olive oil
- ¼ teaspoon fresh ground pepper
- GARNISH
- 1 cup pecan halves
Instructions
- Cook bacon over medium heat. Save drained fat.
- Wash and trim Brussels sprouts. Grind Brussels sprouts and bacon until they are the consistency of coleslaw. A food processor works well for this, but other devices like a cheese grater, Magic Bullet mixer or Slap Chop work too. If all else fails, slice using a knife.
- Warm bacon fat in a stovetop pan over medium heat and add onions. Cook until translucent.
- Add sprouts and bacon.
- Whisk together all dressing ingredients and pour over sprouts.
- Cook over low to medium heat for about 5 minutes, stirring frequently.
- Remove from heat and transfer to serving bowl.
- Garnish with pecans if desired.
- This recipe can be enjoyed both warm and cold.