Thursday, January 10, 2013

Paleo Brussels Sprout Slaw

Caveman still in Peru, kids at their dad's. Time to make another food no one in this house likes but me. Hello, Brussels sprouts!

I'll admit I never liked the little buggers either growing up; whenever my mother steamed then I swear the house smelled like dirty gym socks. My sprouts NEED to be roasted or crisped on the stovetop, and I then I find then utterly irresistible.

Eons ago I had dogeared the Brussels Sprout Slaw recipe in Paleo Comfort Foods (still one of my fave paleo cookbooks!)... I think I had yet to make it because I felt too lazy to shred my sprouts! Sad, I know.

Thank you, Trader Joe's, for selling shaved Brussels sprouts and thus inspiring me to finally try this awesome dish. I even think I might be brave enough to try it out on my sprout-loathing significant other.

I modified it slightly, to make it more worthy of a main course than a side. Instead of bacon I used garlic chicken sausage (and thus added a little olive oil in which to crisp the sprouts). I also added a small chopped Granny Smith apple, per the recipe suggestions. I scattered a couple of dried cranberries on top as well... did you know you can get juice-infused ones from No added sugar and even tastier in my opinion.

Brussels Sprouts Slaw
adapted from Paleo Comfort Foods

bag of shaved Brussels sprouts (or shred your own, original recipe calls for 1.5 lbs)
olive oil, for pan
12 oz. garlic chicken sausage, sliced
1 cup large pecan halves, toasted
1/4 cup Dijon mustard
1/4 cup olive oil
3 TBSP fresh lemon juice
2 TBSP apple cider vinegar
1/4 tsp freshly ground black pepper
2 green onions, cut on the bias (I was out of green onions so used red)
1 small chopped Granny Smith apple

Preheat oven to 325 F. Place pecans on small rimmed baking sheet. Bake nuts until toasted- about 5-10 minutes.

Meanwhile, in a large saute pan, cook sausage slices until brown.  Set aside.

Whisk mustard, vinegar, and lemon juice in a small bowl, whisk in oil. Season with pepper.

Preheat large skillet over medium heat, and add in 1-2 tbs. olive oil. Add in brussels sprouts and saute until softened and slightly brown.

Pour the mustard/vinegar/lemon juice/olive oil mixture over the sprouts.

Mix in 1/2 the pecans, sausage, onion and apple. Place slaw in a serving bowl and top with the remaining pecans.


  1. This is something I'll try (hopefully sooner rather than later), but DH .... yeah, he hates brussels sprouts, he said they taste like dirt to him.

    1. They taste like dirt?! Now that is one I haven't heard before. I couldn't even get mine to try one bite. Well, more for me then!