Eosinophilic Esophagitis Friendly Brussels Sprout Slaw with Crispy Bacon
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Learn more →Ingredients
4 servings
For the slaw
- 6 strips uncured, sugar-free pork bacon, no added spices
- 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
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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