Brussels Sprout Slaw with Coconut Bacon

Step 1

If you haven't toasted your pecans or made your coconut bacon yet (optional), do so first. Toast pecans by roasting in a 350 degree F (176 C) oven for 10-15 minutes or until golden brown.

Step 2

In the meantime, trim Brussels sprouts and very thinly slice with a knife or use the sliding disc on your food processor to thinly shred.

Step 3

Add sauce ingredients to a small bowl and whisk to combine. Set aside.

Step 4

Heat a large, rimmed metal or cast-iron skillet over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.

Step 5

Add Brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.

Step 6

Remove lid and add sauce, pecans, and coconut bacon (optional). Continue cooking for 3-4 minutes more, stirring occasionally, or until Brussels sprouts are tender and slightly caramelized.

Step 7

Serve warm as is or garnish with freshly chopped parsley (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.