If you have only ever known Brussels sprouts boiled into sulfurous submission or roasted whole until blackened, this warm shredded slaw will completely revolutionize your relationship with this noble brassica. Shaved into gossamer ribbons and lightly wilted in a sizzling, warm bacon vinaigrette, the sprouts retain a bright, sweet crunch while drinking in deep smoky, tangy richness.
This side dish is a study in vibrant contrasts: smoky crispy applewood bacon, sweet sliced Honeycrisp apples, toasted crunchy almonds, and a hot dressing crafted from rendered bacon fat, apple cider vinegar, grainy Dijon mustard, and pure maple syrup. It effortlessly steals the spotlight at autumn and winter dinner parties, Thanksgiving tables, and weeknight roast chicken suppers.
Why Shaving Brussels Sprouts Changes Everything
Shredding or shaving whole Brussels sprouts exposes their delicate inner leaves to heat for mere seconds rather than the lengthy baking times required for whole heads. This accomplishes two marvelous culinary feats:
- Zero Bitterness: The harsh sulfur compounds that develop during prolonged high-heat cooking never have time to form. The slaw tastes fresh, sweet, and nutty.
- Surface Area for Dressing: Thousands of tiny ruffled green ribbons catch and hold the warm bacon vinaigrette, ensuring that every single forkful is thoroughly seasoned and delicious.
Warm Brussels Sprouts Slaw with Bacon Dressing
Ingredients
14 itemsFor the Slaw Base
For the Warm Bacon-Cider Vinaigrette
Instructions
8 steps-
01
Crisp the Bacon: In a large, wide skillet over medium heat, add the diced bacon lardons. Cook slowly for 7 to 9 minutes, stirring occasionally, until the fat has fully rendered and the bacon bits are crispy and deep mahogany brown. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving the hot rendered fat in the skillet.
-
02
Sauté the Shallot: If there is more than 3 tablespoons of bacon fat in the skillet, spoon off the excess; if less, add a splash of olive oil. Add the thinly sliced shallot to the hot bacon fat over medium heat. Sauté for 2 to 3 minutes until softened and fragrant.
-
03
Whisk the Warm Dressing: Turn the heat to low. Whisk the apple cider vinegar, maple syrup, whole grain Dijon mustard, kosher salt, and black pepper directly into the warm skillet with the shallots. Let the dressing bubble gently for 30 to 45 seconds until emulsified and hot.
-
04
Wilt the Sprouts: Add the shredded Brussels sprouts into the skillet. Toss immediately and vigorously with tongs for 60 to 90 seconds. You want the hot dressing to coat every ribbon and wilt the raw crunch just slightly, while keeping the color vibrant bright green. Remove the skillet from heat immediately.
-
05
Fold in Textures: Toss in the reserved crispy bacon bits, matchstick apple slices, dried cranberries, and toasted sliced almonds. Toss gently to combine.
-
06
Garnish and Serve: Transfer the warm slaw to a wide, shallow serving bowl. Top with shaved Pecorino Romano cheese and an extra twist of black pepper. Serve immediately while warm or at cozy room temperature.
Chef’s Notes
-
07
How to Shred Quickly: The fastest way to shred a pound and a half of Brussels sprouts is using the slicing disk attachment on a food processor. It takes less than 60 seconds!
-
08
Vegetarian Alternative: For a meatless version, crisp 1/2 cup diced smoked tempeh in 3 tablespoons of extra-virgin olive oil with a pinch of smoked paprika to replace the bacon.
Frequently Asked Questions
Can this slaw be made ahead of time?
You can shred the Brussels sprouts and fry the bacon up to 2 days ahead, keeping them in separate containers in the refrigerator. Assemble and toss with the hot vinaigrette in a skillet right before serving.
Can this be served cold?
While designed to be enjoyed warm, leftovers taste fantastic cold from the fridge, as the shaved sprouts hold their crunch for days without turning soggy like cabbage slaw.
Storage
Store leftovers in an airtight glass container in the refrigerator for up to 3 days. Enjoy cold or reheat gently in a dry skillet over medium heat for 2 minutes.
