Brussels and Cranberry Slaw

021I am such a food dork. Evidence: Saturday I stumbled upon the Bloomington Farmer’s Market (I was a little bit pumped to discover they still had their outdoor market in November) and I was EXCITED to  walk away with a tub of lard, soup bones, and Brussels sprouts. Initially my head was reeling with the possibilities of creating perfectly flaky pie crusts. Next up I was planning what to do with the Brussels sprouts? Normally I just toss them with bacon, but I thought I should branch out and make something seasonal. And thus today I made a little slaw for yet another holiday potential recipe!

Brussels and Cranberry Slaw

  • 2 cups Brussels sprouts
  • 1/3 cup cranberries
  • 1/4 cup cashews
  • 1 tbsp bacon fat
  • 1/2 medium onion
  • 1 tbsp minced garlic
  • pepper and sea salt
  • Parmesan (optional)

Let’s Make it Happen: Thinly slice onion. Begin sauteing in a pan with garlic and bacon fat (I did this because I had bacon fat still in the pan from the butternut tart). Start with the Brussels sprouts. If I was feeling lazy I would have just tossed them in a food processor. Today, however, I was really into the food prepping process, so I sliced them in half and then sliced them very thinly. Toss this into the the pan. Now slice the cranberries. Chop the cashews. Toss these into the pan. Season. Sprinkle a little Parmesan on the top and tada you’ve got a beautiful tasty slaw!

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