I have shared my love for bacon and brussels sprouts before. While I adore the crispy oven roasted version, it’s starting to warm up outside and I’m looking for something a little more refreshing. We’re cooking outside more and more and nothing’s better than coleslaw to serve alongside some charred meat. This BLT Coleslaw gets its crisp from shaved brussels sprouts and its something extra from bacon and beautiful in-season tomatoes. All that gets to hang out in a cool, sweet, and tangy dressing. The perfect side for your next barbecue, cook out, picnic, or sandwich topping!
I think brussels sprouts give this BLT Coleslaw a subtle cabbage flavor with a lighter crunch. If you prefer (or if you don’t want to cut up all those brussels sprouts), it would be just as delicious with regular or savoy cabbage. You could easily adapt your mix-ins as well – purple cabbage, carrots, red onion – depending on what you’re looking for.
They key to a good slaw is balance. Balance between the crunch of the veggies and the smoothness of the dressing. Between the sweetness and the acidity of the dressing. And the amount of dressing to the amount of sprouts and mix-ins. You don’t want any one flavor to over power the other – so that you can enjoy them all. How existential…
You want something that can stand up to the bold flavors of barbecue char – almost like a palate cleanser before your next smoky bite. And this BLT coleslaw with brussels sprouts is ready for the challenge.
If you’re looking for a nice main dish to serve with this, fire up your smoker and throw in this Rosemary Applewood Smoked Chicken for a complete feast!
- 10 ounces brussels sprouts [shaved*]
- 6 slices bacon [cooked and crumbled**]
- 1 cup cherry tomatoes [quartered]
- 3/4 cup mayonnaise [I use olive oil mayonnaise]
- 1/4 apple cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon dill seed
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
In a medium bowl, toss the sprouts, bacon, and tomatoes until combined.
In a small bowl, whisk together the mayonnaise, vinegar, sugar, dill seed, salt and pepper until smooth.
Pour the dressing over the sprouts mixture and stir to combine and coat. Refrigerate for at least 20 minutes prior to serving so all the flavors can blend and develop.
*I have seen bags of shaved brussels sprouts in Trader Joe's and my local supermarket (Green Giant). I'm not about to break out a mandolin to shave sprouts...if you feel the same way and can't find the bag, feel free to sub in any different cabbage (savoy is probably closest in texture).
**I cook bacon in the microwave. Line a plate with 2 paper towels, lay out your bacon (without overlapping), top with another paper towel, cook on high for about 3 minutes. If you need more time, cook for 20-30 seconds at a time and check. Saves a ton of splatter and clean up.
For 1/6 recipe (about 3/4 cup): Calories 188 ~ Total Fat 16 g ~ Saturated Fat 3 ~ Trans Fat 0 g ~ Cholesterol 18 mg ~ Sodium 517 mg ~ Potassium 349 mg ~ Total Carbohydrate 7 g ~ Dietary Fiber 2 g ~ Sugars 3 g ~ Protein 4 g