Brussel Sprout Slaw


  • 1 cup large pecan halves
  • 1/2 pound thick-cut bacon
  • 1/4 cup dijon mustard
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp lemon juice
  • 1/4 cup oil (olive or coconut)
  • Pepper to taste
  • 1 1/2 lb. trimmed brussel sprouts
  • 2 scallions (cut on the bias)


  1. Preheat oven to 325.
  2. Toast pecan halves for 5-10 min.
  3. In a large saute pan, cook bacon until crispy; cut into small pieces and save the fat.
  4. In a separate bowl, whisk together mustard, vinegar, and lemon juice. Add oil to mixture, and pepper to taste.
  5. Using 1/8 to 1/4 inch slicing disk, slice brussel sprouts (or use a knife).
  6. In a large skillet, use 1-2 Tbsp leftover bacon fat to saute brussel sprouts until softened and slightly brown.
  7. Pour over mustard mixture.
  8. Mix in bacon, pecans, and scallions.
  9. Serve warm and enjoy!

Serves 4.

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