Maple-Dijon-Bacon-Apple Brussels Sprouts Slaw

I love my slaws. As you can probably tell from the name of this one, it sneaks in a mountain of different flavors. It's adapted from a Paleo Prize recipe and turned out so, so, SO delicious. I had seconds and then thirds. I'm sure the original recipe is just as awesome, but I changed a few things. I didn't have any bratwurst (welcome, bacon), or scallions (welcome, shallot) and I thought the dressing could use just a little bit of sweetness (welcome, maple syrup).

Maple-Dijon-Bacon-Apple Brussels Sprouts Slaw

Paleo & Whole30-approved

• 1 package of bacon, cooked and chopped into pieces
• the bacon fat from the cooking o' the bacon
• 1 shallot, minced
• 2 apples, cubed
• 1 package of Trader Joe's shredded Brussels sprouts
• 1/2 tsp caraway seeds
• salt and pepper
• 1/4 cup sauerkraut
• 2 T Dijon mustard
• juice of one lemon
• 1/4 cup olive oil
• 1-2 T maple syrup (leave this out for Whole30 eats)

Whisk up the dressing (Dijon, lemon, olive oil and maple syrup). Sauté the shallots in bacon fat for about 4 minutes. Throw in the apples for 3 minutes, then the Brussels sprouts, caraway, salt and pepper.  Cook for a couple of minutes until the sprouts get tender. Add the sauerkraut and dressing (I actually saved a quarter of the dressing to use on a spinach salad). Throw the bacon on top and EAT. 

Thoughts, ideas and other uses:

• I adapted this with kale to make this Bacon & Apple Kale Slaw that was just as tasty.
• You could make this without the bacon and serve it in porkito cups (prosciutto baked in muffin cups until crispy).
• This would also make an incredible all-in-one topping for a big sloppy burger.

Let me know what you think!