Low Sodium Brussels Sprout Slaw with Crispy Bacon

Total time40 min

Prep time20 min

Cook time10 min

Low Sodium Brussels Sprout Slaw with Crispy Bacon

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Ingredients

4 servings

For the slaw

6 strips uncured, sugar-free pork bacon, no added spices
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
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1 lb brussels sprouts, tough outer leaves removed
1 medium apple, cored and very thinly sliced
3 scallions, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tbsp honey
½ tsp ground ginger
¼ tsp ground turmeric
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Cook the bacon in a large skillet over medium heat, turning once, until the fat has rendered and the strips are crisp and deep golden brown, 7–9 minutes. Transfer to a paper-towel-lined plate and let cool, then break into rough pieces.
2
Trim the stem end from each Brussels sprout and halve lengthwise. Place cut-side down and slice each half crosswise as thinly as possible — about 1/8-inch — using a sharp knife or mandoline, until all sprouts are shaved into fine ribbons. Transfer to a large mixing bowl.

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