Why stop with cabbage in slaw recipes when you can use crunchy Brussels sprouts and fresh apple? Traditional mayonnaise is swapped with ranch dressing and parmesan cheese, making this salad extra tasty and easy to prepare! This salad is amazing served cold, it’s also delicious roasted in the oven, why not try both versions and let us know your favorite!
Prep Time: 10 minutes
Cooking Time: 0 minutes
2 slices of bacon, chopped
2 tablespoons warm bacon grease
4 tablespoons bottled ranch dressing
2 tablespoons parmesan cheese, grated
1 teaspoon dried mustard powder
Zest from ½ fresh lemon
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried rosemary
¼ cup raw or dry-roasted almonds, chopped
2 cups Brussels sprouts, ends removed & chopped
½ medium apple, cored & sliced
Add chopped bacon to a cast-iron skillet and cook until crispy on medium heat, about 5-8 minutes. When done, remove bacon from the skillet and pour the bacon grease in a mixing bowl to use in the slaw dressing.
Mix all ingredients except chopped Brussels sprouts and sliced apple in a large bowl until very well combined.
Gently fold in chopped bacon, Brussels sprouts and apple until it is coated by the ranch dressing mixture.
Serve between 4, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 5