You’ll never go back to slaw out of a bag after making this fresh, flavorful version at home, believe us. We’re in full support of any dish that uses fresh veggies…and bacon. The leeks are cooked in a portion of leftover bacon drippings, and the rest of the drippings are added to the honey vinaigrette dressing that one test kitchen professional said, “It ties all of those flavors together with a balanced blend of sweet and tart.” Raw, shredded Brussels sprouts and sprinkled-in toasted pecans add a crunchy element to each bite, and the addition of fresh chives at the end takes the slaw’s flavor up a last little bit. A tip from the test kitchen: While all these ingredients are easily found in any grocery store or farmers market (or already in your pantry), look for smaller Brussels sprouts in the produce section — they’ll be more tender to trim, shred, and enjoy. If you’re looking to add some interest to your menu, this slaw can dress things up or down. Test kitchen experts think this dish would make a pleasing dinner side at a casual cookout or a dressier dinner side with some grilled fish.
Brussels Sprout-and-Leek Slaw with Bacon and Pecans Recipe
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.