Brussels Sprout Slaw with Apple and Bacon
A bright, crisp slaw of shredded raw brussels sprouts and tart apple dressed with apple cider vinegar and Dijon mustard, topped with crumbled crispy bacon. The combination of tender shredded vegetables, sweet-tart dressing, and smoky bacon creates a balanced side dish that pairs well with roasted meats or hearty grain bowls. Best served fresh and crunchy.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 2 min
- Total
- 29 min
- Makes
- About 6 cups (1.4 liters)
Steps
Before you start
- Choose a tart apple variety like Granny Smith to balance the bacon's richness
- Have your food processor fitted with a shredding blade or a box grater ready
- Pat the brussels sprouts dry after trimming so they shred cleanly
Cook bacon until crispy
- Arrange the bacon slices in a large skillet and set over medium heat.
- Cook for 10–12 minutes, stirring occasionally so it browns evenly.
- The bacon is done when it's deep golden brown and firm with no soft spots.
- Transfer to a plate lined with paper towels and let cool for 1–2 minutes, then crumble into bite-sized pieces with your fingers.
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Ready when: Bacon is deep golden brown and crisp, no soft or chewy spots remain
Tip: Render the bacon slowly over medium heat rather than high heat to avoid burning. If your bacon is very thick-cut, you may need 2–3 extra minutes.
Prepare brussels sprouts and apple
- Rinse the brussels sprouts and pat them completely dry with paper towels.
- Trim off the stem end and discard any yellowed or damaged outer leaves.
- Fit a food processor with the shredding blade and shred the brussels sprouts into thin, uniform pieces; alternatively, use a box grater.
- Shred the Granny Smith apples (with skin on) into a large mixing bowl.
- Add the shredded brussels sprouts to the bowl.
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Ready when: Vegetables are shredded into thin, even pieces and ready to dress
Tip: Shred the apples just before serving to prevent oxidation, but if you must shred ahead, toss them with a small squeeze of lemon juice to keep them bright.
Make the dressing
- In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, and raw honey until well combined and the mustard is fully incorporated.
- Season with the kosher salt and black pepper.
- Taste the dressing and adjust the balance—if it's too sharp, add a touch more honey; if too mild, add a bit more vinegar.
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Ready when: Dressing is smooth and emulsified, with no visible separated oil
Tip: Whisk the mustard with the vinegar first to help emulsify the dressing and prevent the oil from separating.
Combine slaw and dress
- Pour the dressing over the shredded vegetables in the bowl.
- Scatter the crumbled bacon over the top.
- Using tongs or two forks, toss gently but thoroughly so that the dressing coats all the vegetables and bacon evenly.
- Work quickly to avoid crushing the delicate shredded pieces.
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Ready when: All vegetables are evenly coated with dressing and bacon is distributed throughout
Tip: Don't overdress the slaw; the vegetables should glisten and be moist but not swimming in liquid. If excess dressing collects at the bottom, drain some off before serving.
Finish and serve
- Taste the slaw and adjust the salt and pepper to your preference.
- Transfer to a serving bowl and scatter fresh dill over the top if using.
- Serve immediately while the vegetables are at their crispest.
- The slaw can sit for up to 2 hours at room temperature before the vegetables begin to soften.
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Ready when: Slaw is seasoned to your taste and ready to serve
Tip: This slaw is best enjoyed fresh; it's not meant to be stored and served cold later, as the vegetables will release moisture and soften.
Good to know
Tips
- Raw, thinly shredded brussels sprouts have a mild, slightly cabbage-like flavor with a pleasant nuttiness that shines when paired with crispy, smoky bacon and tangy dressing. Do not cook the brussels sprouts—the texture and flavor rely on them being fresh and raw.
- Keep all components—vegetables, bacon, and dressing—separate until the last moment, then combine quickly. This maximizes crunch and prevents the slaw from becoming limp.
- For added texture and nutrition, toss in 1/2 cup (60 g) of toasted chopped pecans or walnuts, or 1/4 cup (35 g) of candied pecans stirred in just before serving.
- This slaw is an excellent side for roasted chicken, baked salmon, pulled pork sandwiches, or grain bowls. It also works as a topping for burgers or a base for a hearty lunch salad.
Make ahead
You can cook the bacon up to 1 day ahead and store it in an airtight container in the fridge. You can shred the brussels sprouts and apple separately up to 4 hours ahead and store each in a covered container in the fridge. Do not combine with the dressing until you are ready to serve, as the slaw will soften and release liquid if it sits dressed.
Storage & reheating
Best served fresh and crisp. Leftovers can be stored in a covered container in the fridge for up to 1 day, though the vegetables will soften and release moisture. To refresh, transfer to a fine-mesh strainer to drain excess liquid before serving. Not suitable for freezing.
Substitutions
- Granny Smith apples → Fuji, Pink Lady, or Honeycrisp apple. Use a tart variety to balance the rich bacon; sweeter apples will make the slaw less balanced. Adjust the vinegar or honey accordingly.
- apple cider vinegar → white wine vinegar or sherry vinegar. Any mild, fruity vinegar works. Avoid overly acidic or harsh vinegars like distilled white vinegar.
- bacon → smoked ham, prosciutto, or roasted sunflower seeds for a vegetarian version. Use about 1 cup (150 g) of crispy roasted seeds if omitting meat. The slaw will have a different flavor profile but remains delicious.
- raw honey → pure maple syrup or agave nectar. Use the same volume. Maple syrup will add an earthy note; agave is more neutral and slightly thinner.
