I present to you my version of coleslaw, a brussels slaw. I’m not of fan of creamy coleslaw, I usually go for a more vinegary one. I mean, you need something light and tangy to contrast the fatty and salty barbecued meats. <br />But anyway, I am not a traditionalist when it comes to slaw as you can tell, since there is no cabbage in this recipe. I’ve seen a couple of brussels slaw recipes on the internets and decided to give it a try. However, shaved raw brussels sprouts didn’t really sound exciting so I also picked up some fennel at the market, which I am currently obsessed with. I was never really into it until I tried it again while testing a recipe for work a few months back. See, raw thick slices of fennel tastes probably ok if your Italian grand-mother has fed it to you since you were a tiny little kid, but it was too much for my unaccustomed québécois tastebud. However, if thinly shaved, dressed with lemon juice and sprinkled with salt, it’s a totally different thing and I cannot get enough of it. <br />Oh, and I also added kale. Yes, it’s still okay to eat kale. It might not be trendy anymore but it’s tasty and good for you. So eat it! And because there’s kale in here, well it totally cancels out the guilt of the salty delicious thick cut bacon added on top, right?

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