BRUSSELS SPROUT SLAW WITH SPICED YOGURT
6 servings
A warm, hearty slaw for wintertime; perfect for the Thanksgiving table.
Cook in a large skillet over medium heat until crisp:
- 4 slices bacon, diced
Drain the bacon on paper towels. Add to the hot fat in the skillet:
- 2 garlic cloves, smashed
Cook the garlic until it starts to brown, turning it to brown both sides, about 5 minutes. Remove the garlic, mince it, and set aside. Add to the skillet:
- 1 pound Brussels sprouts, trimmed and shredded
- ½ teaspoon salt
Cook, stirring occasionally, until the sprouts are tender and starting to brown, 10 to 12 minutes. Meanwhile, add the minced garlic to a medium bowl, along with:
- ½ cup plain Greek yogurt
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Add the softened Brussels sprouts to the bowl. If there are any browned bits, deglaze the skillet with a splash of water and add to the bowl as well. Crumble and stir in the reserved bacon. Add:
- Salt to taste
If desired, garnish with:
- (Pomegranate seeds)