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

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,

LK

The Palette. Brussel sprouts, dried cranberries, bacon, stone ground mustard, mayonnaise, lemon, celery seed.

The Palette. Brussel sprouts, dried cranberries, bacon, stone ground mustard, mayonnaise, lemon, celery seed.

Pull brussel sprouts apart with your fingers.

Pull brussel sprouts apart with your fingers.

Add cranberries, bacon and shallot into the bowl.

Add cranberries, bacon and shallot into the bowl.

Add in mustard dressing and stir.

Add in mustard dressing and stir.

Brussel Sprouts Slaw with Bacon & Cranberries

Serves 6.

  • 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.

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