I have been wanting to do something with the pre-shredded Brussels Sprouts bag that I see at Trader Joe’s. I bought a bag, then it went to waste..I hate when that happens. Then it came to me a few weeks ago when a friend of ours was visiting from Boston with their family. I then whipped it up and she was like, That’s It? I said yep! She helped me take some food pics and we named it: Bacon Brussels Sprout Slaw.
I hated brussels sprouts for a long, long time. I decided to try and get over my hatred for them when I bought a package of halved brussels sprouts from Trader Joe’s that had salt, pepper and chunks of garlic on it. I roasted them with coconut oil, then drizzled olive oil on them. Oh my gosh, were they fantastic. One time while I was entertaining, I put them on a vegetable kabob and put them on the grill…yes you must try that this summer. Be sure to use that coconut oil when grilling for its high heat content.
What I love about this recipe is that all these ingredients can be found at Trader Joe’s and it takes less than 10-minutes to make…well once the bacon has been baked.
This slaw is made with good fats to give it that rich and creamy texture
Bacon Brussels Sprout Slaw
4-6 pieces of Apple Smoked Bacon baked in oven at 350 degrees for 10-12 minutes
1 bag of shredded brussels sprouts
1/2 cup of shredded carrots
1 avocado
2 cloves of garlic
2T of coconut oil
1/2 cup of cilantro
1/2 fresh lemon squeezed
1/2 tsp of smoked paprika
salt to taste I used about 1/2 tsp of Celtic Salt (which is higher in trace minerals and good for you!)
- Cook bacon until crispy. Crumble real good
- Blend avocado, melted coconut oil, cilantro, garlic, and paprika in a food processor.
- Add bacon, carrots and shredded brussels sprouts together
- Mix avocado mixture in with the brussels sprout mixture
- Squeeze lemon juice and mix
- Add salt to taste
This makes an excellent pot luck side dish. What I love is that you can make it completely vegan by omitting the bacon and you will still have that smokey flavor using the paprika. The other great thing, you won’t have to worry about any mayo going bad..well if the slaw lasts that long!
I have been wanting to do something with the pre-shredded Brussels Sprouts bag that I see at Trader Joe’s. I bought a bag, then it went to waste..I hate when that happens. Then it came to me a few weeks ago when a friend of ours was visiting from Boston with their family. I then whipped it up and she was like, That’s It? I said yep! She helped me take some food pics and we named it: Bacon Brussels Sprout Slaw.
I hated brussels sprouts for a long, long time. I decided to try and get over my hatred for them when I bought a package of halved brussels sprouts from Trader Joe’s that had salt, pepper and chunks of garlic on it. I roasted them with coconut oil, then drizzled olive oil on them. Oh my gosh, were they fantastic. One time while I was entertaining, I put them on a vegetable kabob and put them on the grill…yes you must try that this summer. Be sure to use that coconut oil when grilling for its high heat content.
What I love about this recipe is that all these ingredients can be found at Trader Joe’s and it takes less than 10-minutes to make…well once the bacon has been baked.
This slaw is made with good fats to give it that rich and creamy texture
Bacon Brussels Sprout Slaw
4-6 pieces of Apple Smoked Bacon baked in oven at 350 degrees for 10-12 minutes
1 bag of shredded brussels sprouts
1/2 cup of shredded carrots
1 avocado
2 cloves of garlic
2T of coconut oil
1/2 cup of cilantro
1/2 fresh lemon squeezed
1/2 tsp of smoked paprika
salt to taste I used about 1/2 tsp of Celtic Salt (which is higher in trace minerals and good for you!)
- Cook bacon until crispy. Crumble real good
- Blend avocado, melted coconut oil, cilantro, garlic, and paprika in a food processor.
- Add bacon, carrots and shredded brussels sprouts together
- Mix avocado mixture in with the brussels sprout mixture
- Squeeze lemon juice and mix
- Add salt to taste
This makes an excellent pot luck side dish. What I love is that you can make it completely vegan by omitting the bacon and you will still have that smokey flavor using the paprika. The other great thing, you won’t have to worry about any mayo going bad..well if the slaw lasts that long!
