Brussels sprouts get a bad reputation from years of being boiled into submission. Shredded raw, they turn into something crisp, a little nutty and a lot like cabbage, which makes them a natural for slaw. Here they get a creamy, tangy dressing, sweet chewy cranberries and plenty of crispy bacon. It's a good one for the October table, whether that's Thanksgiving or a weeknight dinner. It holds up well, so you can make it ahead without worrying about wilting. A sharp knife or a food processor with a slicing blade makes quick work of the shredding.
INGREDIENTS
Slaw:
1 lb / 450 g Brussels sprouts, trimmed
6 slices bacon (about 170 g)
1/3 cup / 40 g dried cranberries
1/4 cup / 30 g thinly sliced red onion or shallot
1/2 cup / 60 g chopped pecans (optional)
Fresh cranberries for garnish (optional)
Dressing:
1/3 cup / 80 ml mayonnaise
2 tablespoons / 30 ml plain yogurt or sour cream
1 1/2 tablespoons / 22 ml apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon / 15 ml maple syrup or honey
1/2 tsp salt
Freshly ground black pepper
METHOD
Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning occasionally, until deeply golden and crisp. Drain on a paper towel-lined plate. Once cool, crumble or chop into bite-sized pieces.
If you're using pecans, preheat oven to 350F / 180C. Spread the nuts on a baking sheet and toast for 6 to 8 minutes, until fragrant. Watch them closely, as nuts go from toasted to burnt quickly. Let cool.
Trim the stem ends off the Brussels sprouts and remove any tough or discoloured outer leaves. Slice each sprout as thinly as you can, starting from the top and working toward the stem. Place the shreds in a large bowl and use your fingers to separate the layers.
In a small bowl, whisk together the mayonnaise, yogurt, vinegar, Dijon, maple syrup, salt and pepper until smooth. Taste and adjust. If it's too sharp, add a touch more maple syrup. If it needs more tang, add a splash more vinegar.
Add the cranberries and red onion to the sprouts, pour over the dressing and toss until everything is evenly coated. Let the slaw sit for 15 to 20 minutes. This gives the sprouts time to soften slightly and take on the flavour of the dressing.
Fold in most of the bacon and pecans just before serving, and scatter the rest over the top. Toss a few fresh cranberries on top for a pop of colour.
This slaw is best served chilled or at room temperature. Leftovers keep in an airtight container in the fridge for up to 3 days. If you're making it ahead, hold back the bacon and nuts and add them just before serving so they stay crisp.