Maple-Dijon-Bacon-Apple Brussels Sprouts SlawMonday, May 27, 2013
I love my slaws. As you can probably tell from the name of this one, it sneaks in a mountain of different flavors. It's adapted from a Paleo Prize recipe and turned out so, so, SO delicious. I had seconds and then thirds.
I'm sure the original recipe is just as awesome, but I changed a few things. I didn't have any bratwurst (welcome, bacon), or scallions (welcome, shallot) and I thought the dressing could use just a little bit of sweetness (welcome, maple syrup).
Maple-Dijon-Bacon-Apple Brussels Sprouts SlawPaleo & Whole30-approved
Whisk up the dressing (Dijon, lemon, olive oil and maple syrup). Sauté the shallots in bacon fat for about 4 minutes. Throw in the apples for 3 minutes, then the Brussels sprouts, caraway, salt and pepper. Cook for a couple of minutes until the sprouts get tender. Add the sauerkraut and dressing (I actually saved a quarter of the dressing to use on a spinach salad). Throw the bacon on top and EAT.
Thoughts, ideas and other uses:
- I adapted this with kale to make this Bacon & Apple Kale Slaw that was just as tasty.
- You could make this without the bacon and serve it in porkito cups (prosciutto baked in muffin cups until crispy).
- This would also make an incredible all-in-one topping for a big sloppy burger.
Let me know what you think!