Change up your brussels sprouts game by serving our Brussel Sprout Slaw with Pancetta!
If you like coleslaw with fresh cabbage, you will love our winter slaw using thinly sliced brussels sprouts.
We mix our sprouts with napa cabbage, crispy pancetta, toasted pine nuts, fresh pear slices and pomegranate seeds. An apple cider vinaigrette is drizzled on top and mixed in combining all the flavours before serving. You can prepare earlier and let the flavours mingle or serve right away.
These tiny cabbages are a powerhouse vegetable with all kinds of benefits. Cultivated in Belgium in the 16th century, Brussels Sprouts are cruciferous vegetable low in calories but high in fiber, vitamins, minerals and rich in antioxidants.
Like cabbage, Brussels Sprouts are a great vessel to soak up a ton of flavour. Growing up our sprouts were boiled and flavourless. These days we love adding all kinds of flavour enhancers when cooking them like sesame oil, fish sauce and spices.
How to Shave Brussels Sprouts
There are a few ways to get the job done.
- Mandoline. We’ve tried this method, it’s not the easiest however some people love their mandoline so who are we to judge.
- Sharp Knife. This takes a little longer but there are not many in the recipe so take your time, slice them in half and slice each half into thin slices.
- Food Processor. Clearly the easiest method in the bunch. Pulse until they are all shredded.
- Cheese. Add grilled halloumi, goat or blue cheese to the salad for an additional flavour hit.
- Avoiding Pine Nuts? No problem, use slivered almonds, pecans, hazelnuts or walnuts instead.
- Make this vegetarian by omitting the pancetta.
Looking for more side ideas, here are a few popular ones!
- Green Apple & Cranberry Quinoa Salad
- Lemon Roasted Potatoes with Parsley Pistou
- Brussels Sprouts with Candied Walnuts
- 8 large brussels sprouts sliced thin or 2 cups
- 2 cups napa cabbage sliced thin
- 2 thick 1/4 inch slices of pancetta, sliced into long strips
- 2 tbsp toasted pine nuts
- 1 semi ripe pear sliced into long thin slices
- 1/4 cup pomegranate seeds
- olive oil
- 1 tbsp apple cider vinegar
- 1/2 lemon juiced
- salt and pepper
- 1/2 tsp cumin
- In a bowl or measuring cup whisk together 1/4 cup olive oil, apple cider vinegar, lemon juice, cumin and a pinch of salt and pepper. Set aside.
- In a pan over medium high heat add your pancetta pieces and cook until nicely crisp and brown all over. Set on paper towel to drain.
- In your serving bowl combine sliced brussels sprouts, napa cabbage, pine nuts and pomegranate seeds.
- Pour dressing on top and toss.
- Since your pear will be on the ripe side gently drop on the pear slices and lightly toss with your hands. Layer crisp pancetta strips on top of salad and serve.