Side Dishes

Warm Brussels Sprouts Slaw with Bacon

To quickly slice the Brussels sprouts, our test kitchen director used a food processor with a shredding attachment.


6 - 6 serving

Total Time

Prep Time

Cook Time


  • 6 oz. bacon diced
  • 2 shallots thinly sliced
  • 1 lb. Brussels sprouts trimmed
  • 1 tbsp. Dijon mustard
  • 1/4 c. apple cider vinegar
  • 1/4 c. olive oil
  • 1/2 c. dried cranberries


In pan over medium-high heat, cook bacon 5 minutes or until crispy. Add shallots; cook 2 minutes more. With mandoline or processor fitted with shredding attachment, shred Brussels sprouts and add to pan. Cook 5 minutes or until sprouts are just wilted, stirring.

In large bowl, whisk mustard, vinegar, and olive oil. Add sprout mixture and dried cranberries; toss to coat.

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