I’ll be the first to admit that, for many years, Brussel sprouts were not my favorite vegetable. As with most vegetables that I didn’t appreciate, I think uninspired presentations and a good dose of overcooking are to blame.
Over the years, however, my husband and I have become Brussel sprouts converts. Possibly stumbling upon and then perfecting our own recipe, that features bacon alongside the sprout, was a turning point for us.
Since then we have decided to try our hand at making a slaw recipe featuring Brussel sprouts. To our surprise, the sprouts have a sweet flavor when served raw. They also offer a lot of texture and crunch, making them an excellent choice when making a slaw.
We decided to add in some of our favorite ingredients, crispy bacon and tangy blue cheese, to create our own slaw. Many traditional coleslaw recipes feature mayonnaise. This version omits the mayo and uses a tangy vinaigrette instead. The flavors are bright and bold, making it a perfect side dish for barbecued or slow roasted meats.
Brussel Sprouts with Bacon and Blue Cheese is also good enough as a stand alone salad. Tuck into a bowl and enjoy!
Here are a few additional salad recipes you might enjoy:
Balsamic Wine Vinaigrette Ingredients
- 2 Cloves Garlic Minced
- 2 Tablespoons White Sugar
- 1/2 Cup Olive Oil
- 1/2 Teaspoon Salt
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Dijon Mustard
- 2 Teaspoons Fresh Lemon Juice
Brussel Sprout Slaw Ingredients
- 3 Pieces of Thick Sliced Smoked Bacon
- 1 Pound Brussel sprouts (about 24 depending on size)
- 1 large carrot
- 1 Bunch Green Onions
- 1.5 Ounces (50g) Blue Cheese
- 1/2 Cup (62.5g)Diced Walnuts, Almond Slivers or Pepitas (pumpkin seeds)(optional)
- 1 small bunch Cilantro or Parsley, chopped (optional)
Vinaigrette Dressing Instructions
Finely dice the garlic and add it to a deep bowl to be used to whisk the dressing.
Add the mustard, vinegar, sugar, salt and lemon juice. Whisk together.
Slowly add the oil while continuing to mix the dressing.
Taste and adjust the seasoning.
Brussel Sprout Slaw Instructions
Add the bacon to a frying pan over medium heat and cook on both sides until crisp.
When cool enough, roughly chop the bacon and set it aside.
Wash the sprouts and remove the outer leaves if brown.
With a sharp knife, remove the stems and slice sprouts in half. Then slice the sprouts into thin sections, giving them an extra chop to break them up into smaller chunks.
Place the sprouts in a medium bowl.
Wash and peel the carrot and grate it with a box grater or vegetable peeler.
Wash and cut the green onion and add them, along with the carrots, to the sprouts.
Drizzle with the dressing and toss until the slaw is fully coated. Whatever dressing is leftover can be served on the side.
Add the nuts, cilantro or parsley, crumbled blue cheese and bacon. Gently toss and serve immediately. *
*If making it in advance, leave the slaw covered in the refrigerator up to 24 hours in advance. Add the cheese, herbs, bacon and nuts and toss with dressing up to 30 minutes before serving.
Amount Per Serving Calories 207 Total Fat 17.7g Saturated Fat 4g Sodium 461mg Carbohydrates 8.7g Fiber 2g Sugar 4.5g Protein 5.8g
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