Smoked Brussels Sprout Bacon Slaw
If you want to dress up brussels sprouts, add a kiss of smoke to them first! In this recipe, we make a brussels sprouts slaw that is the perfect pairing for any grilled or smoked meat dish. It starts with shaved brussels sprouts that get a kiss of smoke, and then get tossed in a honey mustard sauce, and finished with bacon and pecans.
Smoking wood: Apple, oak
Smoker temp: 250 degrees
Ingredients
- 1 12 oz bag shaved Brussels sprouts
- ⅓ cup honey
- ⅓ cup grainy mustard
- 1 tbsp ground ginger
- ¼ apple cider vinegar
- 1 strip bacon chopped
- ¼ cup pecans chopped
- Salt pepper to taste
Instructions
- Smoke the Brussels sprout slaw at 250 degrees for 20 minutes on two frog mats and remove.
- While the slaw is smoking, combine the honey, mustard and ginger.
- Add the slaw to the honey mustard mixture and make sure the slaw is evenly coated.
- Let the slaw marinate in the refrigerator for at least 2 hours before serving so it has time to soften and absorb the honey mustard flavors.
- Add the bacon and chopped pecans right before serving so they don’t become soggy.
Notes
Tip: The longer the slaw can marinate before serving the better — the smoking part is optional but adds nice smokiness to the slaw.