Warm Brussels Sprouts Slaw with Bacon

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This recipe is inspired by British chef Nigel Slater’s book, Tender, Volume I, A Cook and His Vegetable Patch. Slater calls for blanching the whole Brussels sprouts before sauteing them in the bacon fat. Shredding the Brussels sprouts allows you to skip that step and yields a slaw-like side dish that’s great with roast beef, pork or fish. Juniper berries have an astringent quality that’s a nice counterpoint to the earthy sprouts and smoky bacon. If you don’t have them on hand, substitute a splash of gin (which is made from juniper berries) or, in a pinch, a squeeze of lemon. I like to season this dish with flaky Maldon salt, which comes from the town of Maldon, not far from where my husband’s family live in Essex.

Warm Brussels Sprouts Slaw with Bacon & Juniper Berries

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Warm Brussels Sprouts Slaw with Bacon & Juniper Berries

Juniper berries aren't used often in American cooking, but they add a lovely astringent quality. You can find them in the store with other spices. If you can't find them (or just don't have them on hand), substitute a couple of teaspoons of gin.


  1. 1 (2-ounce) slice thick-cut smoked bacon, chopped
  2. 1 pound Brussels sprouts, trimmed, halved and thinly sliced
  3. 20 juniper berries, lightly crushed
  4. Sea salt, such as Maldon salt, to taste
  5. Freshly ground black pepper, to taste


Place the bacon in a large nonstick skillet over medium-low heat. Cook 6-8 minutes or until bacon is crisp and has rendered its fat. Remove bacon from pan with a slotted spoon; drain on a paper towel. Increase heat to medium-high. Add Brussels spouts to drippings in pan; saute 2-3 minutes or until crisp-tender. Stir in juniper berries. Season with salt and pepper.


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  • http://www.dailyunadventuresincooking.com/ Katerina

    Fabulous! I make brussel sprouts with bacon often, I will totally have to try a slaw. I have only ever used Juniper berries with gamey meats like venison, never seen it used with a vegetable.

  • http://nourishnetwork.com/members/alisoneats/ Alison Ashton

    Enjoy, Katerina! Come to think of it, this would be a great side dish with venison…

  • haroutk

    I see your braught this out of retirement. We are definitly making this one

    • liahuber

      You’ll love it! :-)