Brussel Sprout Paleo Slaw

Brussel Sprout Paleo Slaw Brussel Sprout Paleo Slaw

Fresh and flavourful slaw that will awaken your taste buds and open your eyes to a different way to enjoying delicious brussel sprouts. Lots of optional toppings to add to this already wonderful slaw, whether you decide to use some, all, or even none.

1 cup pecans or pine nuts, toasted
1/2 pound bacon, cut into small pieces
1/4 cup dijon mustard
2 tbsp apple cider vinegar
3 tbsp fresh lemon juice
1/4 cup olive oil
1 1/2 pounds brussel sprouts, trimmed
2 green onions, sliced diagonally
salt and pepper, to taste

1/2 cup cranberries, dried
1/2 cup pomegranate seeds, fresh
1/2 cup purple cabbage, fresh
1/2 cup kale, fresh
Fruit; apples, grapes, orange


  1. If your pecans or pine nuts aren’t already toasted, then simply heat a large skillet over medium heat, toss your pecans in, and toast until fragrant, being careful not to burn.
  2. In a large sauté pan or skillet, cook bacon until crispy. Remove the bacon from the pan, saving the bacon grease. If you have more than 1/4 cup of bacon grease, pour some off and save for future use. Crumble up the bacon and set aside.
  3. In a small bowl whisk mustard, vinegar, and lemon juice together, set aside.
  4. Using a knife or mandolin slice the brussel sprouts and place in bowl.
  5. Heat the skillet with the bacon grease over medium heat, and add the sliced brussel sprouts, sautéing until softened and slightly browned. Take off heat and place in a large bowl.
  6. Pour the mustard, vinegar, lemon, and olive oil mixture over the sprouts, stirring to combine. Mix in 1/2 the pecans or pine nuts, all the bacon and green onion, and any other optional ingredients you choose. Season with salt and pepper to taste.
  7. Place slaw in a serving dish and serve with the remaining pecans or pine nuts on top.
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