Bacon Pecan & Brussels Slaw

1. 1

   Cook the bacon until lightly crisp and drain on paper towel.

2. 2

   Put drained bacon into a bowl.

3. 3

   Thinly slice the sprouts.

4. 4

   Peel carrot into long thin shavings with a vegetable peeler.

5. 5

   Add the sprouts, carrots, pecans and spring onions to the bowl with the bacon.

6. 6

   Whisk together the yoghurt, oil and parsley.

7. 7

   Add salt and pepper to taste and pour over the vegetables.

8. 8

   Toss lightly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.