Prepare to be amazed by a side dish that's about to turn everything you know about Brussels sprouts upside down! This Brussels Sprout Slaw with Coconut Bacon is not just another boring vegetable recipe – it's a flavor explosion that will have your taste buds dancing and your dinner guests begging for the recipe. Imagine crisp, shredded Brussels sprouts transformed into a crunchy, tangy masterpiece, topped with irresistibly crispy coconut "bacon" that delivers a punch of umami and sweetness you never knew you needed.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound Brussels sprouts, shredded
- 1/2 cup carrots, shredded
- 1/2 cup green onions, chopped
- 1 cup coconut flakes
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off the tough stem ends. Using a sharp knife or a food processor with a shredding attachment, carefully shred the Brussels sprouts into thin, uniform slices.
- For the coconut bacon, preheat the oven to 350°F (175°C). In a medium bowl, whisk together soy sauce, maple syrup, and olive oil to create a marinade.
- Add coconut flakes to the marinade, ensuring each flake is evenly coated. Spread the marinated coconut flakes on a parchment-lined baking sheet in a single layer.
- Bake the coconut flakes for 10-12 minutes, stirring halfway through to prevent burning. They should become crispy and golden brown. Remove from oven and let cool completely.
- In a large mixing bowl, combine shredded Brussels sprouts, shredded carrots, and chopped green onions.
- Prepare the dressing by whisking together apple cider vinegar, remaining olive oil, salt, and pepper in a small bowl.
- Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
- Sprinkle the cooled coconut bacon over the slaw just before serving, gently mixing to distribute.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature as a fresh, crunchy side dish.
Tips
- Shredding Secrets: For the most uniform and delicate slaw, use a sharp knife or food processor with a shredding attachment. Consistency is key to a perfect texture.
- Coconut Bacon Perfection: Watch your coconut flakes closely while baking – they can go from golden to burnt in moments. Stir halfway through and remove when they're crispy and golden brown.
- Make-Ahead Magic: This slaw actually gets better after sitting for an hour, allowing the flavors to meld. Prepare it in advance for even more delicious results.
- Customization Options: Feel free to add toasted nuts or seeds for extra crunch, or swap out green onions for red onions for a different flavor profile.
- Storage Tip: Keep the coconut bacon separate from the slaw until serving to maintain its crispy texture. This prevents soggy "bacon" and keeps the dish fresh and crunchy.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 5g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
