Here, sweet fall apples and smoky bacon mellow out the slightly bitter sprouts. You can make this into a hearty main dish by stirring in sliced turkey kielbasa and caraway seeds and serving it alongside some crusty bread.
Apple & Caramelized Brussels Sprout Slaw
Here, sweet fall apples and smoky bacon mellow out the slightly bitter sprouts. You can make this into a hearty main dish by stirring in sliced turkey kielbasa and caraway seeds and serving it alongside some crusty bread.
Ready In: 45 minutes
Level: Easy
Prep: 15 minutes
Cook: 30 minutes
Yields: 8 Servings
- 1/2 c Stonyfield Organic 0% Fat Greek Plain Yogurt
- 1/4 c apple cider vinegar
- 2 Tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 slices bacon (cut crosswise into 1/4-inch slices)
- 4 c green cabbage (thinly sliced)
- 1 lb Brussels sprouts (trimmed and thinly sliced from top to bottom)
- 2 Gala apples (cored and cut into 1/4-inch pieces)
- 3/4 c chopped walnuts (toasted)
Ingredients
directions
Step 1
Stir together yogurt, vinegar, olive oil, mustard, salt and pepper; set aside.
Step 2
Heat a large, deep nonstick skillet over medium-high heat. Cook bacon 10 minutes or until crispy. Remove bacon from skillet using a slotted spoon to a paper-towel-lined plate. Add green cabbage and Brussels sprouts to pan and toss until coated with bacon drippings. Cover and cook, stirring occasionally, for 10 minutes.
Step 3
Remove lid, reduce heat to medium and cook, stirring often, for an additional 4 minutes. Stir in apple and cook 4 minutes.
Step 4
Remove contents of the skillet to a serving bowl and let cool for 10 minutes. Stir in prepared dressing, reserved bacon and walnuts. Serve immediately.
