Shredded Brussels Sprouts Slaw

1

Pour the pancetta into a large skillet and turn the heat to medium-low. Cook, stirring often until the fat is rendered and the pancetta is crispy, about five to seven minutes.

2

Using a mandolin (or food processor with the blade attachment), finely shred the brussels sprouts. Set aside in a large bowl.

3

In a small bowl, whisk together the oil, dijon, lemon juice, vinegar and salt and pepper until combined. Pour most of the dressing over the brussels sprouts and toss to combine.

4

Add the apple, pecans and pancetta to the salad and add the remaining dressing. Toss again and season with salt and pepper. Serve and enjoy!

5

Substitutions No mandolin: a mandolin will get the brussels sprouts shredded the finest, which will taste the best. However, a food processor with the blade attachment will also work, it won’t be as thin, but still good. No pancetta: use chopped bacon (turkey or pork), prosciutto or omit.