Brussels Sprout Slaw with Apple Butter Dressing

Cook Time

10 Mins



Prep Time

40 Mins




1/4 Cup (For apple butter dressing) Apple Butter

2 Tablespoon (For apple butter dressing) Apple Cider Vinegar

8 (For the slaw) Bacon, Strip

2 Lbs (For the slaw) Brussels Sprouts, Rinsed and Trimmed

1/2 Teaspoon (For apple butter dressing) Chipotle Pepper, Ground

1 Teaspoon (For apple butter dressing) Cinnamon, Ground

1/2 Teaspoon (For apple butter dressing) Coriander, Ground

1 Cup (For apple butter dressing) Olive Oil

1 (For apple butter dressing) Orange, Zest

1/2 Cup (For the slaw) Parmesan Cheese, Shredded

1/2 Cup (For the slaw) Pecans, Toasted

1 teaspoon (For apple butter dressing) Pit Boss Applewood Smoked Bacon Seasoning

1/4 Cup (For the slaw) Pomegranate Arils

1 (For the slaw) Yellow Onion

Yellow Onion, Sliced

Cooking Instructions

  1. For the slaw: in a food processor, fit the bowl with a medium grating blade. Shred the brussels sprouts and set aside.

  2. Place the bacon and yellow on a grill basket and season both sides with Pit Boss Applewood Smoked Bacon Seasoning. Turn your Pit Boss Grill to 350F and grill for 5-10 minutes, or until bacon is crispy and the yellow onion is soft. Remove from grill and chop into ¼ inch pieces. Set aside.

  3. For the dressing: in a large bowl, whisk together the oil, apple butter, coriander, chipotle pepper, cinnamon, vinegar, orange zest and Applewood Smoked Bacon seasoning. Whisk to combine.

  4. To assemble the salad: in a large salad bowl, stir together the shredded brussels sprouts, chopped pecans, chopped bacon, parmesan cheese, pomegranate arils and dressing. Serve and enjoy!

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