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.
Cook bacon in a large, heavy skillet over medium until crisp, about 15 minutes. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of the drippings in skillet; transfer 2 tablespoons of the drippings to a small bowl. Dice bacon, and set aside.
Add leeks to skillet, and cook, stirring often, 3 minutes. Combine leeks and Brussels sprouts in a large bowl.
Add olive oil, apple cider vinegar, honey, salt, and pepper to reserved 2 tablespoons of drippings, and whisk to combine. Add to Brussels sprouts and leeks; toss to coat. Stir in chopped pecans, chives, and diced bacon. Serve immediately.