Thanksgiving is officially less than two weeks away, and I am getting so excited to gather with family and friends and FEAST! This brussel sprouts slaw is my take on a Thanksgiving salad that is both fresh, crunchy and slightly savory. (Thanks bacon.)
I am so excited to host my parents from North Carolina this year. This will be their first time coming to my house for Thanksgiving, and I wanted to make them feel at home so I am doing a Southern-inspired Thanksgiving Menu. For my birthday, my husband surprised me with an Air Fryer. I didn’t even know what an air fryer was, but it may just be the greatest gift I have ever received. I am going to experiment with gluten free fried chicken first and I can’t wait to share how it turns out.
What are your favorite Thanksgiving side dishes?
This slaw is definitely my new favorite side dish. And always and forever a sweet potato casserole will be my favorite nostalgic Thanksgiving dish.
Among the Colors Gluten Free Southern-inspired Thanksgiving Menu
- Bourbon Honey Glazed Ham (from Southern Living)
- Gluten Free Fried Chicken (recipe to be perfected and soon shared)
- Brussel Sprouts Slaw with Bacon & Cranberries (Among the Colors recipe below)
- Browned Butter Mashed Potatoes (rom Food & Wine)
- Sweet Potato Casserole (from Martha Stewart. Substitute rice milk and use these gluten free corn free marshmallows.)
- Zucchini & Squash Gratin (Among the Colors recipe.)
- Baby Lima Beans (from The Food Network.)
And next week I will share my Granny’s Bourbon Pecan Pie recipe for desert, gluten free as well.
Sending love to you all.
In deep gratitude,
Brussel Sprouts Slaw with Bacon & Cranberries
- 1 pound brussel sprouts
- 1/2 cup crumbled bacon
- 1/2 cup dried cranberries
- 1 shallot, finely diced.
- 1/2 cup of mayonnaise
- 1 tablespoon dijon mustard
- juice of half a lemon
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Begin my chopping all the brussel sprouts lengthwise and discarding the stems. I like to cut them about 1/4 inches. Use your fingers to pull apart the brussels, and place in a large mixing bowl. Add in bacon, cranberries and shallots. In a small bowl whisk together the mayonnaise, dijon mustard, lemon juice and celery seed. Pour the mustard dressing into the slaw. Mix with a fork. Season with salt and pepper. Let sit for at least an hour in the refrigerator. Can be made one day ahead of time.