You might have seen my previous post this week about the shrimp and sausage with veggies made from Tony Family Farm’s large box of produce. Check it out if you haven’t! In that same box, I had these beautiful, crunchy brussels sprouts. It was national cheeseburger day (I was reminded by my neighbor) so we needed to make burgers, obviously. I love lettuce, tomatoes, onions, etc on burgers and wanted to try something new so I whipped up this brussels sprouts slaw and topped it on the burger. I served it the next night as a side and it was still really yummy.

Now when you read through the recipe, you’ll notice I use mesquite turkey. I know it sounds weird, but just stay with me. I love bacon in slaw like this, but I didn’t want to overpower the flavors of honey and lemon juice so I chose to add a protein, but something less powerful. Bacon can sometimes overtake the flavor if you aren’t careful. If you want to sub the turkey for bacon, totally do that. I just preferred to use something different this time.

Brussels Sprouts Slaw

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes

Ingredients

• 6 brussels sprouts,
• 1/3 cup pecans, chopped
• 2 tbs olive oil
• 1/2 juice of a SMALL lemon
• 1 tbs honey
• 1 tbs red onion, diced
• 2 thin slices of mesquite turkey, chopped into small pieces
• salt and pepper to taste

Recipe

• Cut the stem off of the brussels sprouts.
• In a medium sized bowl, individually shred the sprouts on a mandoline. It doesn’t need to be perfect, just slaw like pieces.
• Add the pecans on top of the slaw.
• In a small saucepan, sauté the turkey and red onions together. You won’t add any oil, butter, etc to the pan. The turkey will get a nice brown color cooking this way with the onions.
• Once the turkey gets a little brown, remove the onions and turkey from the heat and set aside to cool down.
• In the bowl with the sprouts and pecans, add the olive oil, lemon juice and honey.
• Add in the cooled down turkey and onions.
• Give all of those ingredients a little toss.
• Add a little salt and pepper to taste.
• That’s it! You can serve this on top of a burger, as a side, on top of bbq. So many options and it’s delicious.

XO, Rachel