Go Back
+ servings

Winter Brussels Sprout Slaw with Pancetta

Course: Entree, lunch, Main, Salad, side
Servings: 4
Author: Wanda Baker


  • 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.