Shredded Brussels Sprouts Slaw
Recipe by Jaclyn Irwin
Ingredients
11
Time
5m
Serves
4
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.
Side
Gluten-Free
Ingredients
7oz
Pancetta
3/4lb
Brussels Sprouts
1/3cup
Extra-Virgin Olive Oil
1Tbsp
Extra-Virgin Olive Oil
1Tbsp
Dijon Mustard
1 1/2Tbsp
Lemon Juice
1 1/2Tbsp
White Wine Vinnegar
1/2tsp
Sea Salt
1/4tsp
Black Pepper
1large
Apple
1/2cup
Pecans
Instructions
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
Using a mandolin (or food processor with the blade attachment), finely shred the brussels sprouts. Set aside in a large bowl.
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
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
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.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.