Heat half a tablespoon of olive oil in a skillet over a medium heat and cook the bacon through until crisp and golden. Set aside to cool.
Slice the base from the sprouts and discard. Thinly slice the sprouts, onion and cabbage and add to a mixing bowl. Toss to combine.
Crumble the bacon over the vegetables and season the slaw with salt and pepper. Mix to combine.
Whisk together the olive oil and lemon juice and drizzle it over the slaw, stirring well to coat.
Your email address will not be published. Required fields are marked *