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Apr 26, 2018 By Jessica Beacom

Sweet and Smoky Brussels Slaw

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Change things up this week with this irresistible Sweet and Smoky Brussels Slaw!

This post was created in partnership with Made In Nature®

Shredded Brussels sprouts salad in a bowl on picnic table

Iterate, iterate, iterate

You know that old adage, “If it ain’t broke, don’t fix it”? There’s some truth in that. I mean, when you find something good, and I mean soooo good, why would you want to change it? The answer is simple, you don’t fix it but…sometimes you just have to bend the rules and iterate on it to get the job done.

That’s how this Sweet and Smoky Brussels Slaw came about. Based on our wildly popular Brussels Sprouts Salad with Citrus Vinaigrette, this salad came to be when I was asked to bring a salad for a staff luncheon during a recent teacher appreciation week at my daughters’ school. The salad needed to be vegan which meant I’d need to leave the bacon out but I wanted to keep that smoky flavor. After a quick look around the pantry I spied my hubby’s stash of smoked almonds and that’s when the first wave of inspiration hit.

Brussels sprouts salad in a white bowl with package of Made in Nature pitted dates lying next to it.

Unfortunately, smoked almonds typically aren’t Whole30-compliant because of the soy and maltodextrin added to them but in this case they were going to be perfect (the salad didn’t need to be Whole30-friendly). While in the pantry I also noticed that we were out of dried cherries and it was 10:30pm so I had no choice but to iterate again – this time substituting Made In Nature Deglet Noor Dates. Naturally sweet, organic, non-GMO and made without any added sugars they were exactly what I didn’t know I was looking for.

Where the dried cherries added a bit of sweet-tart flavor to the salad this Sweet and Smoky Brussels Slaw is based on, the dates brought THIS salad to a whole other level thanks to their caramel-like flavor – so much so that I’m not sure I can ever go back. Dates are now my go-to add-in for salads. << And this is coming from someone who was never a date fan… that is, until I met the dates from Made In Nature. They’re unlike any other date I’ve ever had – plump and soft and never dry and gritty!

 

Shredded Brussels sprouts salad in a bowl with a fork bringing a bite up to the camera.

Just one taste and I think you’ll agree  – dates and bacon take this Sweet and Smoky Brussels Slaw over the top!

Recipe video for Sweet and Smoky Brussels Slaw!

If you’re a fan our Brussels Sprouts Salad with Citrus Vinaigrette then I bet you’re wondering how the salad turned out with all those changes. Could it really be as good with all those last minute, late night changes?! Let me tell you, it was ah-mazing! And I couldn’t wait to remake it the next day with bacon so it would be Whole30-friendly because it was just too good to not share with you.

Sweet and Smoky Brussels Slaw in a bowl on a picnic table with dates and oranges on the side

Though you can’t fix something that isn’t broken you can certainly iterate because you just never know…

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Let's Get Cookin'

Sweet and Smoky Brussels Slaw

  • Author: Jessica Beacom
  • Prep Time: 20 min.
  • Total Time: 20 min.
  • Yield: Serves 8 1x
  • Category: Whole30, Paleo, Dairy-free
Print Recipe

Ingredients

For the Salad:

  • 1 ¼ lb. Brussels sprouts, shredded
  • 1 medium shallot, thinly sliced (about ¼ cup; may substitute red onion)
  • 6 strips no sugar bacon, crisp-cooked and chopped
  • ⅓ cup Made In Nature Deglet Noor Dates
  • ⅓ cup toasted or dry-roasted almonds (slivered, sliced or chopped)*

For the Dressing:

  • 1 medium lemon, zested and juiced
  • ½ small orange, juiced
  • 1 Made In Nature Deglet Noor Date
  • 1 garlic clove, peeled
  • ½ cup avocado oil (may substitute olive oil) 
  • ½ tsp. salt
  • ½ tsp. dried thyme (or ¾ – 1 tsp. fresh thyme)

*Smoked almonds can also be used in this recipe to make it vegan though they are NOT Whole30-compliant

Instructions

  1. To make the dressing, combine all ingredients (lemon juice through thyme) in a blender container. Blend until emulsified and smooth. Set aside or refrigerate until ready to use.
  2. Place shredded Brussels sprouts in a large bowl.
  3. Add shallots, bacon and chopped dates. Toss to combine, using your fingers to separate the dates if they’ve clumped together.
  4. Pour dressing over salad and toss.
  5. Add almonds just before serving and toss well to combine.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Nutrition

  • Serving Size: 1/8th recipe
  • Calories: 223
  • Sugar: 6g
  • Sodium: 261mg
  • Fat: 16g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 5g

Have you ever iterated on a favorite recipe out of circumstance only to find that you like it better that way? Leave a comment below and tell us all about it.

Pin now to make later! 

pinterest image for Sweet and Smoky Brussels Slaw

 


This post was made possible by our friends at Made In Nature®. Though we received compensation for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post may contain affiliate links which won’t change your price but will share some commission.

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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Reader Interactions

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  1. Kelly Renee says

    May 3, 2018 at 10:41 am

    This sounds so good – BUT, I’m allergic to oranges. Any suggestions for a substitution in the dressing? Also, onions (including scallions) don’t like me, so I will have to leave that out, but regardless the bacon, dates and brussel sprouts combo sounds amazing!!

    Reply
    • Stacie Hassing says

      June 9, 2018 at 7:20 pm

      You could simply omit the orange juice and zest and use lemon juice and zest instead. You may want to use about 1/2 of the suggested amount if using lemon juice. Omitting the onions would be fine as well. Hope you enjoy!

      Reply
  2. Kayla says

    November 19, 2018 at 7:07 pm

    Hi Stacie!

    How do you shred your brussle sprouts?

    Thanks!

    Reply
    • Stacie Hassing says

      November 19, 2018 at 7:22 pm

      I just remove the outer leaves and any tough ends and chop them thinly with a knife. Some stores, such as Trader Joes, sell pre-shredded Brussels which is super nice and convenient!

      Reply
  3. Jeremy says

    January 5, 2019 at 8:40 pm

    Please look up the meaning of the word iterate. Your recipe sounds delicious, but your incorrect use of iterate hurts your credibility. However, I will try your recipe.

    Reply
    • Jessica Beacom says

      January 6, 2019 at 6:40 am

      Hi Jeremy,

      I hope you enjoy the recipe.

      Reply
      • Leda Hoffman says

        November 9, 2019 at 10:03 am

        Iteration. Had to look that one up and it appears to me to be a perfect use of the word. A procedure in which repetition of a sequence of operation yields a result successively closer to the desired result. Works for me. Love the salad.

        Reply
  4. Jenny L says

    May 9, 2019 at 7:24 am

    Silly question: how do you shred brussels sprouts?

    Reply
    • Jessica Beacom says

      May 9, 2019 at 5:20 pm

      Not a silly question at all! You can do it one of three ways:
      1. Slice thinly with a sharp knife (this is the most time-intensive method)
      2. Use the slicing blade side of a box grater (this is the most finger-wrecking)
      3. Use the slicing blade of your food processor (this is the fastest way).

      Some stores also sell them pre-shredded in the produce aisle. I know I’ve seen them at Trader Joe’s, Whole Foods, Costco and a few smaller, local stores.

      Reply
  5. Liz Tosti says

    May 9, 2019 at 6:15 pm

    This Slaw was amazing!!! Sweet, salty, crunchy and green!!

    Reply
    • Jessica Beacom says

      May 10, 2019 at 6:43 am

      We can’t agree more!

      Reply
  6. Erica Easley says

    April 27, 2020 at 10:17 am

    Late to the party, but a quick question. If made in advance, should I leave the dressing out until ready to serve, or does it matter? Very excited to make this!

    Reply
    • Jessica Beacom says

      April 28, 2020 at 6:14 am

      Hi Erica,

      I would wait to add the dressing until you’re ready to serve.

      Reply

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