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Brussels Sprout Slaw

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

"My sister called me after a dinner party where she had an awesome Brussels sprouts salad. When we were together for the holidays, we whipped up this recipe for the family to try! Though it's holiday-inspired with the pop of color of pomegranate arils, it's perfect year-round!" - Wendy Cannon, cooking instructor at the Dr. Yum Project Kitchen

Ingredients

Food
Amt
Units
Prep
Notes
¼ cup olive oil
olive oil
¼
cup
2 tablespoons reserved bacon grease
bacon grease
2
tablespoons
1 shallots, sliced
shallots
1
sliced
1 orange orange zest
orange zest
1
orange
1 tablespoon chopped fresh thyme
fresh thyme
1
tablespoon
½ teaspoon salt
salt
½
teaspoon
½ teaspoon black pepper
black pepper
½
teaspoon
1 tablespoon fruit jam or preserves (we used fig)
fruit jam or preserves
1
tablespoon
we used fig
2 tablespoons apple cider vinegar
apple cider vinegar
2
tablespoons
1¾ pounds Brussels sprouts, thinly sliced
Brussels sprouts
pounds
thinly sliced
6 slices cooked bacon, crumbled
bacon
6
slices
crumbled
pomegranate arils, of one pomegranate
pomegranate arils
of one pomegranate
½ cup shredded manchego cheese
manchego cheese
½
cup

Method

Add bacon grease and olive oil to a pan and cook shallot on medium-low heat until translucent, about 3 minutes. Remove from heat. Add zest, thyme, salt, pepper, jam, cider and whisk together. In a large bowl, combine slice Brussels sprouts and crumbled bacon. Sprinkle pomegranate arils on top. Pour warm dressing over the sprouts mixture and toss with tongs to combine. Add shredded cheese, serve, and enjoy!

Prep time
15
Cook time
10
Yields/Serves:
6

Yum Ratings

😫😟😐😀😍 “I love the flavor, crunch, and the cheese!” —Lisa, a grown up
😫😟😐😀😍 “This slaw is wicked good -- bacon takes it to the next level” —Dave, a grown up
😫😟😐😀😍 “I like the bacon!” —Eliza, age 3
😫😟😐😀😍 “I like the cheese” —Emilia, age 3
😫😟😐😀😍 “I like the pomegranate” —Nora, age 3