No barbecue menu is complete without some variety of the all-American “cabbage salad” known as coleslaw. Here, swap out that defining ingredient for its miniaturized relative, Brussels sprouts. Used raw instead of cooked (like you usually eat them), Brussels sprouts offer great flavor and texture. Include savory slab bacon, tomatoes, and a lemony vinaigrette, and this slaw is sure to be a new family favorite.
Makes
8 servings
Total Time
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Ingredients
FOR THE SLAW, COOK:
FOR THE VINAIGRETTE, WHISK:
Test Kitchen Approved
Test Kitchen Tip
Feel free to make this dish a day ahead — just cover and refrigerate.
Instructions
For the slaw, cook bacon over medium heat until crisp, about 25 minutes. Transfer bacon to a paper-towel-lined plate; reserve ¼ cup drippings.
Trim bruised outer leaves from Brussels sprouts. Thinly slice sprouts, discarding root ends. Place sprouts in a bowl, separating leaves into shreds; add tomato, parsley, scallions, and bacon.
For the vinaigrette, whisk together lemon juice, honey, garlic, mustard, and zest. Whisk in reserved drippings until vinaigrette is emulsified; pour over slaw and toss gently to combine.
Cut Brussels sprouts into very thin slices. They’ll “peel” into shreds just like cabbage does.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 274
% Daily Value*
Total Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 59mg 19%
Sodium 993mg 41%
% Daily Value*
Carbs 9g 3%
Fiber 3g 12%
Protein 17g
*Percent Daily Values are based on a 2,000 calorie diet.
