Brussels Sprout Slaw with Apple Butter Dressing

 
Cook Time

10 Mins

Difficulty

Moderate

Prep Time

40 Mins

Servings

6-8

 

Ingredients

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 Method

  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 350˚F 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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