A new way to love brussels sprouts is shaving them and adding them fresh into a salad. We’ve served this Brussel Sprout Slaw with Pancetta during a holiday meal and as a Sunday night dinner!
Brussels Sprout Slaw with Pancetta
If you like coleslaw with fresh cabbage, you will love this brussels sprout slaw with pancetta made with thinly sliced brussels sprouts. The sprouts are combined with napa cabbage, crispy pancetta, toasted pine nuts, fresh pear slices and pomegranate seeds are all mixed together on a plate and dressed.
We prepare an apple cider vinaigrette to mix into the salad just before serving. This slaw with pancetta can be prepared in advanced so the flavours have time to mingle.
Brussels Sprouts are tiny cabbages considered a powerhouse vegetable with all kinds of benefits. Cultivated in Belgium in the 16th century, Brussels Sprouts are a 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. As a child our sprouts started frozen and then were boiled with no added flavour. They weren’t my favourite vegetable back then.
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
Once you’ve shaved the sprouts a few times, you will see how simple it is to do and really not so time consuming. We love salads with shaved sprouts and have even been known to toss them into a regular coleslaw or salad.
There are a few ways to shave brussels sprouts.
- 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.
- Change up the cheese. Add grilled halloumi, goat or blue cheese to the salad for an additional flavour hit.
- Swap slivered almonds, pecans, hazelnuts or walnuts for pine nuts.
- Make this vegetarian by omitting the pancetta.
- Use thick sliced bacon if you can’t find 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
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 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.