This dish makes me happy because…

“This slaw is a great way to use raw brussel sprouts. It is wonderful as a side salad and holds well for potlucks. You can also serve meat on top for a filling dish,” Casey Easton, Food Lab.

Brussel Slaw

1 lb brussel sprouts, trimmed and sliced thin

1 cup peppadews, sliced thin

5 pieces of thick cut bacon, cooked  and coarsely chopped

½ cup blue cheese crumbles

½ cup fresh basil, coarsely chopped


½ cup olive oil

¼ cup champagne vinegar

Sea Salt

Black Pepper


Pour oil and vinegar with salt and pepper into a large bowl.

Add rest of ingredients, preserving some basil and bacon to top with. Mix well, refrigerate until ready to eat.