Shredded Brussels Sprouts Slaw
Recipe by Jaclyn Irwin
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.
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.
Using a mandolin (or food processor with the blade attachment), finely shred the brussels sprouts. Set aside in a large bowl.
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.
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!
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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