Brussels Sprout and Leek Slaw with Bacon and Pecans

By cheeserohan

Ingredients

• 6 thick-cut bacon slices, diced
• 1 large leek, thinly sliced
• 1 lb fresh Brussels sprouts, trimmed and shredded
• 1/2 c olive oil
• 1/4 c apple cider vinegar
• 2 Tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 c chopped toasted pecans
• 2 Tbsp thinly sliced fresh chives

Details

Adapted from southernliving.com

Preparation

Step 1

1. Cook bacon in a large, heavy skillet over medium until crisp, about 15 min. Transfer to a plate lined with paper towels. Reserve 1 Tbsp of the drippings in skillet; transfer 2 Tbsp of the drippings to a small bowl. Dice bacon, and set aside.

2. Add leeks to skillet, and cook, stirring often, 3 min. Combine leeks and Brussels sprouts in a large bowl.

3. Add olive oil, apple cider vinegar, honey, salt and pepper to reserved 2 Tbsp of drippings, and whisk to combine. Add to Brussels sprouts and leeks; toss to coat. Stir in chopped pecans, chives, and diced bacon. Serve immediately.