Red Meat Allergy Friendly Coconut-Ranch Brussels Sprout Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, tough outer leaves removed, thinly shaved or sliced
- 4 strips uncured pork bacon, no added spices
Chef's tipTurkey bacon is leaner and cooks faster - watch it closely and add a little oil if needed. - 4 radishes, thinly sliced
- 2 scallions, thinly sliced (green tops only)
For the dressing
- ⅓ cup full-fat coconut milk
- 3 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tsp garlic-infused olive oil
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- ¼ tsp ground ginger
- ¼ tsp turmeric
- ½ tsp 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, about 7–9 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into bite-sized pieces.
- 2
While the bacon cooks, use a sharp knife or mandoline to shave the Brussels sprouts into thin slices, starting from the top and working toward the stem end. Discard the stem ends. Place the shaved sprouts in a large mixing bowl.
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