A delicious Brussels sprouts slaw with meaty bacon lardons and some bright, fresh toppings. The creamy dressing uses rendered bacon fat as the base and is a perfect pair for the sprouts. Coleslaw gets a modern update here using shaved Brussels sprouts instead of cabbage. The salad dressing is warm when mixed with the sprouts, which tenderizes them just slightly, making for a perfect texture. Then it’s topped with hard boiled eggs, crispy bites of bacon, tomatoes, mushrooms, and red onion. It’s fresh, it’s savory, it’s a little salty from the bacon, you’re going to love it!
Put the Brussels sprouts in a food processor and pulse to chop finely (or shred carefully on a mandoline, or slice with a sharp knife). Transfer to a wide 8×8 inch or 7×11 inch baking pan, casserole, or serving dish. If desired, stir in the salt, which will help to tenderize the Brussels sprouts while the bacon cooks.
2
Cut bacon strips into 1/2 inch pieces (you’ll get 18-20 pieces per strip of bacon).
3
Heat a large skillet over medium heat and add the bacon. Cook, flipping and stirring occasionally, until crispy, 6-8 minutes. Transfer bacon to a plate lined with paper towel. Pour rendered bacon fat from skillet into a bowl and do not discard it.
4
Set a small skillet over medium-low heat. Measure 2 tablespoons of the reserved bacon fat into the skillet. Add the chopped white onion and cook, stirring occasionally, until softened, 4-5 minutes.
5
To the skillet, add the water, sugar, vinegar, and mayonnaise. Stir rapidly until dressing is smooth and sugar dissolves.
6
While still very warm, add the dressing to the Brussels sprouts and stir well to really coat all of the shavings. Taste and add salt if desired, but remember that the bacon will add some salty flavor too. Spread the dressed Brussels sprout slaw evenly in the serving dish.
7
Distribute the chopped eggs, mushrooms, red onions, and tomatoes in a single layer over the sprouts. Then evenly distribute the meaty, crispy bacon on top.
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