{ brussel sprout slaw }

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brussel sprout slaw
bacon + lemony garlicky dressing + parmesan

This one is going to be a quickie…just wanted to share for those of you that haven’t yet picked all of your Thanksgiving sides. This one is perfect…it’s super easy and quick to put together and it’s kinda healthy. Kinda.

{ bacon brussel slaw | displacedhousewife }

{ brussel sprout slaw }

Serves 12

INGREDIENTS

  • 1.25 pounds of thick-cut bacon (I used cracked pepper bacon, pick whatever flavor suits your palate), chopped. I originally wanted to use pancetta but the line at the deli counter was too thick…I couldn’t wait another second. Bacon worked awesome. I think you could also throw blue cheese in here and make it Cobb-esque.
  • 2.5 pounds brussel sprouts, cleaned, trimmed and shredded
  • 2 lemons, zest and juice of both
  • 1/2 cup olive oil
  • 3 garlic cloves, grated (use the lemon zester)
  • Salt and pepper to taste (I used about 1 tsp-ish of salt)
  • 3 teaspoons of fresh thyme, leaves scraped off of the stems
  • 7 ounces of parmesan cheese, grated
  • 1 cup dried cherries, chopped

INSTRUCTIONS

  • Throw your chopped up bacon in a medium-high heat pan and cook until nice and crispy. Drain on paper towels.
  • I shredded my brussel sprouts in the Cuisinart. It was fast and made a nice consistent shred. If you don’t have one, make sure you get rid of the bottom stem part of the brussel sprouts. Then, cut them in half and then thinly slice them. I like the crunch in the salad. It will be similar to thinly sliced cauliflower. If that will bug you, you might want to consider giving them a quick cook in some boiling water (or roasting them a bit) to soften them up. Just make sure you cool completely before you cut them.
  • Make the dressing right in the big bowl that you’re going to use. I mean, a BIG bowl. This is going to make a lot. I don’t like to crowd my Thanksgiving table with too much greenery…so I go big on the one green item.  Put the lemon zest, juice, zested garlic, fresh thyme and olive oil in the bowl and whisk away. Taste. Add the salt and pepper. Taste again. What’s it need? I don’t know how much juice your lemons had, do you need more?
  • Throw the shredded brussel sprouts in the the bowl and toss well.
  • Throw the parmesan in the Cuisinart and shred. No need to clean it first, it’s all going in the same place. Put the grated parmesan into the bowl with the brussel sprouts and toss. Toss in the chopped up cherries while you’re at it.
  • Now give it a good taste and adjust your seasonings. This will taste great the day you make it and even better the next day. If you plan on serving it the next day, I would wait to add the crispy bacon until right before serving.

I promise I’ll have more to say after Thanksgiving. Thanks for the quickie!

P.S. It’s hard to find my newsletter sign in. See the three horizontal lines in the upper right-corner? Click on that and you’ll find it in there. I’d love to make it into your inbox weekly. Happy eating!


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