brussels sprouts slaw with bacon and blue cheese
Here is a simple slaw recipe made from thinly sliced raw Brussels sprouts. It has bacon, blue cheese and dried cranberries in it. It makes an unexpected no-cook Thanksgiving or holiday side.
Last weekend when we were in Portland, Maine, we stopped at the Saturday morning farmers’ market. There was stall after stall of farmers lining the park walkway. Customers crowding the displays of garishly colored purple and orange cauliflower heads, bundles of kale and crates of broccoli, every variety of onion and carrots and piles of garlic. We spent nearly an hour just wandering in the still morning air, the steam was rising off the pond in the park. Even with the sunlight starting to filter down through the canopy of leaves overhead, it was cold enough, that I wished I’d had another layer. The farmers were all bundled in wool hats and mittens knowing they would be there for several hours to come in the dank morning shade.
We saw one woman who was roasting a giant cage of red bell peppers over a torch. The smell of it was recognizable long before we could see her. She said she sold bags of them, and customers would peel the peppers once they got them home. There were surprisingly few artisans and crafts people, like the farmers’ market here in Burlington. But there were loads and loads of veggies. Beautiful beautiful veggies. One of the things I noticed was the kale and Brussels sprouts were so gloriously perfect. Not a single trace of insect damage on any of it. How is this possible? My kale in my garden is like lace.
If there hadn’t been six of us and all of our luggage packed like tetris pieces into one car, I may have insisted on bringing home more than a dozen eggs and two jars of raw honey. Alas, I passed on the brassicas, and they have been haunting my mind since.
When I got back to Vermont the girls and I went to the market and I filled our cart with fresh vegetables including some darned near perfect Brussels sprouts. Today I made a raw slaw of sorts with shredded Brussels sprouts and parsley.
I was inspired by that recipe from those meal kits I made last summer. Remember that? I promised in that post I’d be bringing you an idea inspired by the Brussels slaw. Well here it is!
I made a sweet and peppy dressing with red wine vinegar, walnut oil and pure maple syrup. Then, I added in minced red onion, blue cheese, dried cranberries and bacon to seal the deal. I mean, who can resist?!
The slaw came together so fast. I love the fact that it is uncooked too. Which makes me think that it would be a great side dish for the holidays when the stove or oven is busy. It would pair well with roasted beef or pork.
1. To thinly slice the Brussels quickly try using a food processor with the slicer blade. Just trim the stem end first and drop them through the feed tube.
2. Store covered in the refrigerator. The slaw will wilt down to about 6 cups as it sits in the fridge but the texture will not be negatively affected.
3. If you want to make this absolutely spectacular, substitute maple candied bacon for the regular bacon. If you do that, stir it in just before serving.
Do you go to farmers’ markets when you travel?
Do you grow Brussels sprouts or other brassicas?
Have you made raw Brussels slaw before?
This brussels sprouts slaw with bacon and blue cheese is a delicious raw salad that is ready in 20 minutes. It would make the perfect no-cook Thanksgiving side dish!
- 3 tablespoons roasted walnut oil or extra-virgin olive oil
- 1 tablespoon red wine vinegar or white distilled vinegar
- 2 teaspoons pure maple syrup, dark or amber
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- ¼ cup crumbled blue cheese
- 4 cups Brussels sprouts, trimmed and very thinly shredded *see tip
- 2 cups parsley, roughly chopped
- ¼ cup dried cranberries
- 2 tablespoons minced red onion
- 4 strips bacon, cooked and crumbled
- Whisk oil, vinegar, maple syrup, salt and pepper in a large bowl. Add blue cheese and whisk again. Add Brussels sprouts, parsley, cranberries, onion and bacon and toss to coat.
Can be prepared up to 4 hours in advance.
To thinly slice the Brussels quickly try using a food processor with the slicer blade. Just trim the stem end first and drop them through the feed tube.
- Serving Size: 1 1/2 cup
- Calories: 108
- Sugar: 4 g
- Sodium: 274 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g