Looking for a Model Meals recipe that is extra easy to make in bulk and enjoy throughout the week? Well, you've found it! This Shaved Brussels Sprout & Apple Slaw will fill you up, fuel you and make you feel like a d*mn good chef. It is great to take to group gatherings for the holidays or just to hoard and eat on your own throughout the week- we don't judge here at Model Meals.
INGREDIENTS (Use local and organic produce whenever possible)
2 pounds Brussels Sprouts
1 pound of Apples (any seasonal variety works)
1 pound Bacon (make sure it's sugar free and ideally pasture-raised)
3 Garlic cloves, peeled
1 cup Apple Cider (make sure there is no sugar or junk added. Whole Foods makes a great one that is found in the cold juice case)
1/2 cup Apple Cider Vinegar (we're partial to Bragg's)
1/4 cup Bacon fat drippings
1/2 cup Whole 30 mayonnaise
Salt/Pepper to taste
Preheat your oven to 375 degrees.
Using a mandoline, shave the brussels sprouts by grabbing the root end and shaving just the leaves but throw the root end away or into your compost pile (watch out for your fingers- the larger the brussels sprout the easier this will be!) Once you shave all the brussels sprouts set them aside (NOTE: If you don't have a mandoline you can finely slice the brussels sprouts with a sharp knife- still watch those digits though!)
Cut the seeds and core out of your apples and peel them. Then slice them thinly and toss with a 1/2 c. Whole30 mayonnaise (to keep them from turning brown) and set them aside.
Place the sliced bacon on a cookie sheet lined with parchment paper. Cook for 20-22 minutes on 375 degrees until crispy, but not burnt!! Once the bacon is done make sure to reserve the hot bacon drippings and set the bacon aside to cool.
Add the garlic, shallots, cider, and vinegar to your Vitamix or blender and blend. Add 1/4 of the apples and blend again. Now add the bacon drippings you saved and blend once more.
In a large bowl mix the remainder of the apples and the brussels sprouts. Stir 1/2 cup of Whole 30 mayo into the blender mixture, and then combine that with the apple and brussels sprouts mixture until the salad is evenly coated.
If you want to you can use a food processor to coarsely grind the bacon, but it is easier to just crumble it with your fingers or coarsely chop it. Add the bacon bits to mixture and then let the salad sit for 30 minutes and then mix it one more time. You can then add salt or pepper to your preference.
WARNING THIS PART IS VERY HARD TO DO: Cool overnight or at least 4 hours for the best flavor.