Shredded Brussels Sprouts Slaw

Recipe by Jaclyn Irwin



Cook Time


Prep Time



Serves 04

Brussels sprouts can be shredded finely and used as a base for a delicious salad. This salad is topped with pancetta and pecans for crunch, apples for something sweet and an easy dijon vinaigrette.


  1. 1

    Pour the pancetta into a large skillet and turn the heat to medium-low. Cook, stirring often until the fat is rendered and the pancetta is crispy, about five to seven minutes.

  2. 2

    Using a mandolin (or food processor with the blade attachment), finely shred the brussels sprouts. Set aside in a large bowl.

  3. 3

    In a small bowl, whisk together the oil, dijon, lemon juice, vinegar and salt and pepper until combined. Pour most of the dressing over the brussels sprouts and toss to combine.

  4. 4

    Add the apple, pecans and pancetta to the salad and add the remaining dressing. Toss again and season with salt and pepper. Serve and enjoy!

  5. 5

    Substitutions No mandolin: a mandolin will get the brussels sprouts shredded the finest, which will taste the best. However, a food processor with the blade attachment will also work, it won’t be as thin, but still good. No pancetta: use chopped bacon (turkey or pork), prosciutto or omit.

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