Let’s face it, we all are craving a little bit of sunshine these days. Some light at the end of the tunnel if you will. I made this when I was down in LA. it was kind of a blend of a few ideas I had been playing with as I have been seeing brussell sprout slaws more and more, and to be honest, there is nothing particularly special about it, and in someways super special…just pure, simple, nourishing skin to cell food. Ps…Being an adult is loving brussell sprouts. Like when did that happen?
Lets start with toasting your pecans by roasting in a 350 degree F (176 C) oven for 10-15 minutes or until golden brown. Keep an eye as some ovens vary in temperature and these bad boys can burn
Next, trim Brussels sprouts and very thinly slice with a knife or use the sliding disc on your food processor to thinly shred. Thinly slice your shallot to match. Drizzle both with a scant touch of olive oil and salt and p and lay flat on a baking sheet.
Place your baking sheet in the oven, and crank to 375. You should roast until crispy golden. SOmewhere between 20-30 minutes depending on your oven. You can toss with tongs in between.
Remove from over and let cool for about 10 minutes.
Make your dressing. Combine all ingredients for dressing in a processor and whiz together until smooth. Test to season with salt.
Back to the Salad…add in your coconut bacon, dollops of chevre, and top with your avocado.
Drizzle that Tumeric and top with your Kraut.
Not unlike a lot of things, I feel like this recipe gets better with age. So if you want leftovers, even better.
Ps…Being an adult is loving brussell sprouts. Like when did that happen?