Shaved Brussels Sprout Slaw

Shaved Brussels Sprouts Slaw is a recipe that is perfect for the summer but can be served year-round. Whether you grow your own Brussels sprouts or you buy them from your local grocery store, they are a versatile and extremely healthy addition to most any meal. This recipe was designed to brighten up any heavy main courses such as a hefty steak, spiced chicken, or a decadent fish/shellfish.

A little info on Brussels sprouts for those who can’t get enough knowledge in our lives:

Brussels sprouts are small, green vegetables that belong to the Brassicaceae family, which also includes cabbage, broccoli, and kale. These miniature cabbage-like vegetables are named after the city of Brussels in Belgium, where they were first cultivated in the 16th century.

Brussels sprouts grow on long stalks, and each sprout is a miniature cabbage head that typically measures about 1 to 1.5 inches (2.5 to 4 cm) in diameter. They have a slightly bitter taste and a firm texture. These vegetables are known for their nutritional value, as they are rich in vitamins C and K, as well as fiber.

Brussels sprouts can be prepared in various ways, including roasting, sautéing, steaming, or boiling. They are often seasoned with herbs, spices, or other flavorings to enhance their taste. Many people enjoy Brussels sprouts as a side dish, and they can be a healthy addition to a balanced diet.

To make this Shaved Brussels Sprouts Slaw, it helps to have all of your ingredients prepped ahead of time. Wash and clean your Brussels sprouts then shave them with a grater, knife, or with a mandolin. Shave your carrots, dice your jalapeno, segment your oranges, and toast your pecans. To toast the pecans just set your oven or toaster oven to 350 degrees Fahrenheit, sprinkle a bit of salt over the pecans, and then toast the pecans for ten minutes.

Fry your ham or bacon on the stovetop over medium heat. Just add a little bit of butter to a sauté pan, then add either your chopped ham or your chopped bacon. Cook and render the fat, from whichever one you chose, until they are crispy. Remove from the pan and place onto a plate lined with paper towel to absorb some of the fat. If you decided to use bacon, save the fat to cook with once it cools down.

Prepare your dressing by combining lemon juice, sour cream, Dijon mustard, salt, and pepper. Stir, shake, or blend until the ingredients are mixed well.

To a mixing bowl, add shaved Brussels sprouts, shaved carrots, and dressing. Toss the salad to coat. Top the salad with the fried ham/bacon, jalapeno, oranges, and toasted pecans.

This Shaved Brussels Sprout Slaw is best when allowed to sit for 15 minutes to allow the dressing to marinate with the shaved Brussels sprouts. As with a coleslaw, the acidity of the dressing will start to break down the sprouts and make them softer and tastier.

Enjoy your Shaved Brussels Sprout Slaw, hope it brightens up your day and your taste buds!