Bacon Pecan & Brussels Slaw

"Found this nifty recipe in the paper. A great way to get the non sprouts lovers of the family to try them, and a great different way to serve them. One thing I did do a little differently was to blanche the sprouts, popped them into ice water and drained them really well before using in the recipe. Of course this did take longer. But I am posting the recipe as written."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Cook the bacon until lightly crisp and drain on paper towel.
  • Put drained bacon into a bowl.
  • Thinly slice the sprouts. Peel carrot into long thin shavings with a vegetable peeler.
  • Add the sprouts, carrots, pecans and spring onions to the bowl with the bacon.
  • Whisk together the yoghurt, oil and parsley. Add salt and pepper to taste and pour over the vegetables.
  • Toss lightly and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes