A Summer Slaw

     Recently I found an interesting recipe for a different kind of slaw.  The traditional main ingredient for coleslaw is green cabbage, and lots of it.  But in the October issue of Cuisine at home magazine The star of the show is little cabbages.  Yes, you heard that correctly, Brussels sprouts.

     Here it is for your consideration:

Brussels Sprouts Slaw

with maple-bacon vinaigrette

     You'll look forward to eating your greens with this fresh, Brussels sprouts slaw.  And bacon only makes it better. 

Ingredients

8 strips thick-sliced bacon, diced

1 lb. Brussels sprouts, trimmed

1 cup thinly sliced scallions

1/2 cup chopped, toasted and skinned hazelnuts

1/4 cup cider vinegar

3 Tbsp pure maple syrup

2 Tbsp Dijon mustard

1 Tbsp minced fresh garlic

salt & black pepper to taste

COOK bacon until crisp; transfer to a paper-towel-lined plate and reserve 3 Tbsp drippings.

SHRED sprouts in a food processor fitted with thin slicing blade; transfer to a large bowl.  Add scallions, hazelnuts, and bacon.

WHISK together drippings, vinegar, maple syrup, Dijon, and garlic for the vinaigrette; season with salt and pepper.

TOSS slaw with vinaigrette.

Makes 8 servings (about 8 cups)

Total time: 30 minutes