Paleo Brussels Sprout and Bacon Coleslaw
This past weekend was of course, Memorial Day; A notorious backyard barbecue holiday. Whether or not you hosted or attended, there’s always an opportunity to provide delicious side dishes to go with those burgers and dogs, and this recipe will do the job!
While we actually didn’t host one ourselves this weekend, we did host a small barbecue a few weekends ago, when I made this Paleo Coleslaw. How is coleslaw originally NOT paleo, you ask? Well, its a pretty fine line, but regular coleslaw uses store-bought mayonnaise, which is most often made using canola oil; And we cave-people like to avoid seed oils. So to combat that I figured, why not make my own mayo? Homemade mayo can be very easy or very tricky-it’s all about the slow and steady drizzle! Once I was on my third attempt I finally got it, and the result was pretty decent. The texture was perfect, but the flavor was admittedly a bit bitter due to all the olive oil. If I were using the mayo solo, I think the taste would probably be a bit disappointing. However, when mixed with all the other ingredients in this coleslaw dressing, its a pretty good stand-in for the processed stuff.
Other than the mayo substitute, I proclaim this dish Paleo because of its increased nutrient factor. The brussels sprouts are a great way to sneak in extra wholesomeness while keeping the standard texture, and the bacon adds some protein! How can you go wrong? Hopefully even you non-cavepeople are tempted to give this spin on a classic summer side-dish a whirl!
Brussels Sprout and Bacon Coleslaw
- 6 slices thick-cut bacon, chopped
- 4 cups shredded green cabbage
- 20 fresh brussels sprouts, cut off hard end and slice
- 3/4 of a red onion, thinly sliced
- 1/4 cup + 1 TBSP Paleo Mayo, See below*
- 1/8 cup white vinegar
- 1 TBSP agave nectar
- 1/2 tsp celery seed
- 1/4 tsp white pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
Fry the bacon until browned, and set onto a paper towel to absorb excess oil. Reserve 3-4 TBSP of the bacon grease for the paleo mayo. Using remaining grease in the pan, saute onion over medium heat until softened, about 2-3 minutes. Remove from pan and set aside.
In a small mixing bowl, combine the mayo, white vinegar, agave nectar and spices. Mix until smooth.
In a large bowl, combine the cabbage, brussels sprouts and onion. Crumble the bacon into the mixture. Add the dressing and toss to combine. Refrigerate until ready to eat!
- 2 egg yolks
- 1/2 tsp salt
- 1/2 tsp dijon mustard
- 1 TBSP fresh lemon juice
- 2 tsp white vinegar
- 3/4 cup olive oil
- 3-4 TBSP reserved bacon grease
Combing the yolks, salt, mustard, lemon juice, and vinegar in a food processor and pulse 3-4 times to combine.
In a separate cup or bowl (A Pyrex liquid measuring cup works well because of the pouring spout), combing the olive oil and bacon grease. Remove the feeding tube from the processor and run it while very slowly drizzling in the oil mixture. This part is important to achieve the correct texture, so the slower the better. Keep the mixer running while you drizzle in all of the oil and you’ll see how the mayo starts to emulsify. Continue to process 2-3 minutes until its thick and creamy.
Story in the refrigerator until ready to use.