SRC: Lynsey Lou’s Brussel Sprout Slaw

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For February’s Secret Recipe Club, I was paired with Lynsey of Lynsey Lou’s. Lynsey is a natural in the kitchen – she learned to cook with her family as a child and continues to spend lots of time trying new recipes! I am so impressed with her beautiful photos and how many recipes she has – I wish I had her level of dedication and inspiration!

She has tons of delicious recipes, including her peanut butter caramel skillet cookie, homemade coconut almond granola and roasted banana pudding! She even has theme weeks like peanut butter week, waffle week and slow cooker week!

I ended up choosing her Brussel Sprout Slaw. It’s a bit of a Christmas-y dish, but I knew I couldn’t pass it up. It didn’t disappoint!

I had to make a few changes as finding pomegranets at this time of year is equivalent to finding the holy grail and I can’t eat Greek yoghurt. I made 2/3 of her recipe, but only made half the sauce as I’m not a soggy salad person. I used vegan mayo, and olive oil instead of vegetable and we ended up adding bacon (not pictured) as what salad isn’t made better with bacon?

Vegan Brussel Sprout Slaw

1/2 c. pecans
1 lb Brussel sprouts, trimmed
3 tbsp. vegan mayo (feel free to use regular if you can eat it)
1 1/2 tbsp. dijon mustard
1 tbsp. honey
2 tbsp. olive oil
1 tsp. orange zest
1 tbsp. orange juice
2 tbsp. apple cider vinegar
Salt and Pepper to Taste
Dried Cranberries (I used apple juice sweetened)
Bacon (optional as not vegan, not in photos)

1. Preheat oven to 375F.
2. Spread pecans in a single layer on a baking sheet. Bake for 5 – 7 minutes until fragrant.
3. Let pecans cool, then coarsely chop & set aside.
4. Using a food processor (or knife if you’re really ambitious), shred Brussel sprouts using the slicer (not the grater).
5. In a large bowl, whisk together the mayo, mustard, honey, oil and orange zest. Add the orange juice and vinegar and whisk until smooth.
6. Add shredded Brussel sprouts to bowl and toss until combined. Season with salt and pepper.
7. Transfer to a serving dish and sprinkle with pecans, dried cranberries and bacon (if using).
8. Cover and refridgerate for 2+ hours.
9. Enjoy!

Check out the rest of Group D’s recipes by clicking below!