Presenting a warm and savory Brussels sprout slaw that screams winter, is über comforting, and is quick and easy to make. This recipe requires just 30 minutes and less than 10 ingredients to prepare. The base is shredded Brussels sprouts, which are tossed in a tangy, slightly sweet mustard sauce. Hubba. Pecans add nuttiness and a little protein, while coconut bacon (!!) adds a lovely crunch and saltiness to the dish. This was admittedly my first time trying coconut bacon, and I was super impressed! I played around with a couple of recipes and developed my own version. Find it here! Coconut bacon doesn’t quite have the texture of bacon (unless you like yours super crispy), but it does mimic the flavors quite well! It’s perfect for adding to salads, sandwiches, and warm slaws like this one. I hope you all LOVE this dish! It’s: SavoryCrunchyVegetable-packedComfortingHealthy& Incredibly flavorful This would make the perfect side dish to bring along to parties, or it would pair well with mains like my Portobello Steaks with Avocado Chimichurri, Creamy Fall Soup in Acorn Squash Bowls, or Best Vegan Pulled Pork Sandwich. And if you love Brussels sprouts, be sure to check out my Garlic & White Wine Pasta with Brussels Sprouts, and Crispy Brussels Sprouts with Sriracha Aioli! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
