DESCRIPTION
A delicious Brussels sprouts slaw with crunchy bacon and a variety of other toppings. The creamy dressing with bacon fat adds so much flavor!
Ingredients
- 1 lb. Brussels sprouts, trimmed*
- 1/4 tsp. salt (optional)
- 4 thick-cut strips bacon, such as Coleman Steak Cut
- 1/3 cup very finely chopped white onion
- 1 Tbsp. water
- 2 Tbsp. sugar
- 4 tsp. cider vinegar
- 1/2 cup mayonnaise
- 4 hard boiled eggs, quartered and chopped
- 4 mushrooms, chopped
- 1/4 cup finely chopped red onion
- 16 cherry tomatoes, quartered
Instructions
- Put the Brussels sprouts in a food processor and pulse to chop finely (or shred carefully on a mandoline, or slice with a sharp knife). Transfer to a wide 8×8 inch or 7×11 inch baking pan, casserole, or serving dish. If desired, stir in the salt, which will help to tenderize the Brussels sprouts while the bacon cooks.
- Cut bacon strips into 1/2 inch pieces (you’ll get 18-20 pieces per strip of bacon).
- Heat a large skillet over medium heat and add the bacon. Cook, flipping and stirring occasionally, until crispy, 6-8 minutes. Transfer bacon to a plate lined with paper towel. Pour rendered bacon fat from skillet into a bowl and do not discard it.
- Set a small skillet over medium-low heat. Measure 2 tablespoons of the reserved bacon fat into the skillet. Add the chopped white onion and cook, stirring occasionally, until softened, 4-5 minutes.
- To the skillet, add the water, sugar, vinegar, and mayonnaise. Stir rapidly until dressing is smooth and sugar dissolves.
- While still very warm, add the dressing to the Brussels sprouts and stir well to really coat all of the shavings. Taste and add salt if desired, but remember that the bacon will add some salty flavor too. Spread the dressed Brussels sprout slaw evenly in the serving dish.
- Distribute the chopped eggs, mushrooms, red onions, and tomatoes in a single layer over the sprouts. Then evenly distribute the meaty, crispy bacon on top.
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Notes
*If you’re going to use a mandoline or a knife instead of a food processor to shred the sprouts, don’t trim them first. Instead, that stem end will act as a handle for while you’re cutting them. Discard that nub once you have sliced the rest.