Presenting a warm and savory Brussels sprout slaw that screams winter, is über comforting, and is quick and easy to make.
This recipe requires just 30 minutes and less than 10 ingredients to prepare.
The base is shredded Brussels sprouts, which are tossed in a tangy, slightly sweet mustard sauce. Hubba.
Pecans add nuttiness and a little protein, while coconut bacon (!!) adds a lovely crunch and saltiness to the dish.
This was admittedly my first time trying coconut bacon, and I was super impressed! I played around with a couple of recipes and developed my own version. Find it here!
Coconut bacon doesn’t quite have the texture of bacon (unless you like yours super crispy), but it does mimic the flavors quite well! It’s perfect for adding to salads, sandwiches, and warm slaws like this one.
I hope you all LOVE this dish! It’s:
& Incredibly flavorful
This would make the perfect side dish to bring along to parties, or it would pair well with mains like my Portobello Steaks with Avocado Chimichurri, Creamy Fall Soup in Acorn Squash Bowls, or Best Vegan Pulled Pork Sandwich.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 1/2 cup (50 g) chopped pecans, toasted
- optional: 1/2 cup coconut bacon, plus more for serving
- 1 1/2 pounds (680 g) Brussels sprouts, trimmed
- 1 Tbsp (15 ml) olive, avocado, or coconut oil
- 2 shallots, thinly sliced
- 1 heaping Tbsp (18 g) Dijon mustard
- 2 Tbsp (30 ml) apple cider vinegar
- 3 Tbsp (45 ml) lemon juice
- 1 Tbsp (15 ml) maple syrup
- Freshly chopped parsley
- If you haven't toasted your pecans or made your coconut bacon yet (optional), do so first. Toast pecans by roasting in a 350 degree F (176 C) 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, rimmed metal or cast-iron 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 coconut bacon (optional). Continue cooking for 3-4 minutes more, stirring occasionally, or until Brussels sprouts are tender and slightly caramelized.
- Serve warm as is or garnish with freshly chopped parsley (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.
*Recipe loosely adapted from Paleo Comfort Food.