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

Go to recipes

By Stonyfield

• American
• Side Dishes
• Gluten Free
• Apples
• Fall

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

Print Recipe

Ingredients

• 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)

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.