This side dish was inspired by a similar slaw I had once at a restaurant called Laundry in Steamboat, Colorado. I tried to mimic the same flavors and textures, and I’m pretty happy with how my efforts turned out.
- 2 pounds of brussels sprouts, sliced very thinly
- 1 half of a red onion, sliced thinly into strings
- 1 green apple sliced thinly
- about 3 oz of goat cheese
- 6-7 strips of cooked bacon, crumbled
- a few tablespoons of butter
- salt and pepper
- 1-2 cloves minced garlic
Start by doing all your prep work on the veggies and fruit. For me, this was by far the most time consuming piece of this recipe. I recommend doing this ahead of time, if you’ll be cooking in a hurry.
To a large saucepan, add some butter, along with the garlic. Once the garlic is fragrant, add about 3/4 of your brussels sprouts to the pan. Stir for about 2 minutes until they become greener and slightly tender. Then, add in a handful of your apple slices and a handful of your onion. Stir again until the onion begins to go transparent. As the slaw cooks down, feel free to add in more of the onion, apple, and brussels sprouts depending on how much you want to make. Now, stir in your bacon crumbles and your goat cheese, torn in small pieces. Mix thoroughly until the goat cheese is melted through the whole dish. Salt and pepper to taste. If desired, add more goat cheese as you taste the dish. Once warmed through, serve.