Guecipes™: Brussel Sprout Slaw

Brussel Sprout Slaw (With Bacon!)

OK!  Yes, I said Bacon!  I had a Chef in culinary school who always said, “Vegetables have no nutrition if no one will eat them!”  This one’s going out to him – xo



  • 1/2 cup chopped pecans, toasted
  • ½-1 cup nitrate free bacon, cooked and chopped


  • 1 1/2 pounds Brussels sprouts, trimmed
  • 1 Tbsp extra virgin olive oil oil
  • 2 shallots, thinly sliced


  • 1 heaping Tbsp Dijon mustard
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp lemon juice
  • 1 Tbsp maple syrup, agave, or honey



  • Toast pecans by roasting in a 350 degree F oven for 10-15 minutes or until golden brown.
  • In the meantime, trim Brussels sprouts and very thinly slice with a knife or use the sliding disc on your food processor to thinly shred.
  • Add sauce ingredients to a small bowl and whisk to combine. Set aside.
  • Heat a large skillet over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.
  • Add Brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.
  • Remove lid and add sauce, pecans, and bacon. Continue cooking for 3-4 minutes more, stirring occasionally, or until Brussels sprouts are tender and slightly caramelized.
  • Serve warm and top with grilled chicken or shrimp if desired.


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