This Brussels Sprout, Corn, Peach, and Bacon Slaw with Creamy Basil-Lemon Dressing epitomizes the meshing of seasons September represents: it brings together the last of summer corn, basil, and juicy, ripe peaches with first-of-the-season brussels sprouts. Late summer and early fall. Just like these hot summer days and progressively cooler, crisper nights. Plus, it tastes good 😋.
It all starts with a big pile of sprouts – a pound of them to be exact. The ones I got at the local co-cop were so little and sweet! A mandoline slicer is the easiest way to shred the sprouts, but you can do it by hand (aim for 1/8th of an inch slices) or using the slicing blade of your food processor. The basil dressing is a simple mix of mayo (I used avocado oil mayo), fresh basil leaves, and lemon juice, with a touch of olive oil and salt to bring it all together.
Let’s be real – I eat this as a salad for lunch 😁. It is easy to meal prep – just leave off the dressing until serving or add a few hours prior. Add the bacon on top to keep it from becoming soft. I like to top with some sliced basil as well. Simple, sweet, herby, and bursting with fresh flavors and a bit of salty umami from the bacon, this makes a satisfying salad. As a side, this would compliment a variety of dishes, particularly bbq, roasted chicken, steak with compound butter or steak sauce, salmon with crispy skin, or fish with lemon and butter. This is a great dish to eat outside, savoring the consecutively shorter days and cooler nights. Enjoy the season!
Brussels Sprout, Corn, Peach, and Bacon Slaw with Creamy Basil-Lemon Dressing
Servings: makes 12 cups
Time: 15-25 minutes
- 1 pound of brussels sprouts
- 3 green onions (scallions – about 1/4-1/3 cup chopped)
- 3 peaches
- 1 cup of fresh basil, lightly packed
- 2 corn cobs
- 6 tbsp. of mayo (I use avocado oil mayo)
- 1 small lemon
- 1 tbsp. olive oil
- one garlic clove
- 6 slices of bacon
- Shred sprouts using a mandoline (or hand chop to roughly 1/8 an inch or use a slicing attachment on food processor after chopping off the ends of sprouts).
- Cut kernels off of corn cobs, rinse and remove any stray silk.
- Remove stone from peaches and cube into little bite sized pieces.
- Slice 3 green onions.
- Combine shredded sprouts, corn kernels, peach cubes, and green onion and stir to distribute ingredients evenly.
- Blend 1/2 cup of lightly packed basil with 6 tbsp. of mayo, 3 tbsp of lemon juice, small garlic clove, pinch of salt, and 1 tbsp. of EVOO. This will make about 1/2 a cup or so of dressing. This may be more than you need depending on how much you prefer the slaw to be dressed.
- Mix dressing into veggies to taste.
- Taste and add salt as needed.
- Pan fry the 6 slices of bacon. Place on paper towels to absorb excess oil. Allow to cool and then crumble. Top slaw with crumbled bacon.
- Chiffonade remaining 1/2 cup of lightly packed basil. Top slaw with basil.
- Cheese is a great addition to this if you’re into that kind of thing: I like adding feta or gorgonzola crumbles the most.
- Meal prep this by preparing all the chopped and shredded veg and fruit ahead of time. Add dressing prior to, or a few hours before, serving. Bacon and basil on the top should be added right before serving if you’re concerned with keeping the bacon crispy and basil green. Chiffonade basil at the last minute to retain the most color. If you do not mind these things, then feel free to add whenever 😊.
- BE CAREFUL USING THE MANDOLINE SLICER! It is easy to nick yourself if you are not careful.
- I love peaches, but nectarines are also great here and add more sour notes, so they make a great sub.