Recipes > Side Dishes, Sauces, Misc > Brussels Sprouts Slaw
This page is where you will find the growing collection of our favorite recipes. All of these recipes have been either collected from or sent in to us from a variety of performance minded sources. All of these recipes fit into our nutritional philosophy at BTB. Some may be a bit more of a "treat" than others, but all use only whole food sources. If you are adhering to a strict paleolithic style diet, be sure to read all ingredients to make sure the recipe fits into your plan. Most of them should.
In the mood for Beef, Chicken, Tilapia? Save some time and use the search module and type in a specific ingredient that you like.
1 cup large pecan halves - toasted
½ pound thick-cut bacon, cut into small pieces
¼ teaspoon freshly ground black pepper
¼ cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons fresh lemon juice
¼ cup olive oil
1 ½ pounds Brussels sprouts, trimmed
2 green onions, sliced thin
Preparation
Preheat oven to 325°F. Place pecans on small rimmed baking sheet. Bake nuts until toasted – about 5-10 minutes (be careful not to burn!).
Meanwhile, in a large saute’ pan, cook bacon over medium-high heat until crispy. Drain onto paper towels, and discard the extra bacon fat (or save for future use!).
Whisk mustard, vinegar, lemon juice and honey in small bowl; whisk in oil. Season with pepper.
Bring large pot of water to boil. Add Brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice Brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and Brussels sprouts can be made 1 day ahead. Cover separately; chill.
Toss Brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans and bacon and green onions. Place slaw in serving bowl. Top with remaining pecans.
Variations: you can try some chopped up or shredded granny smith apples in this, or you could serve the slaw warm. To serve warm, instead of cooking sprouts in boiling water, shred first, then saute’ in large pan using remaining bacon grease (work in batches), until bright green but cooked through – about 8 minutes. Transfer sprouts to large bowl, toss with dressing, add onions and bacon and pecans, and serve.
