Warm Vegetable Slaw with Apple-Bacon Vinaigrette

I created this slaw recipe in response to a mystery box challenge that I saw on the Whole 30 Instagram page. The contest was put on by Whole 30 and OMghee. Three ingredients had to be included in the recipe: parsnips, apples, & ghee. Of course I could have gone with something a little more simple, but that wouldn’t be as much fun.

I really used this mystery box challenge to put myself to the test. I made the slaw, the BBQ sauce, and chicken legs ALL in one hour. Yep, I’m a nerd, I timed myself! Of course you don’t need to make this all in one hour, but it is technically possible.  I did create these recipes which probably does give me an advantage 😉 I found the most efficient way to do is to chop everything you need first. This way you don’t need to stop and chop while the cooking happens. Next, get the vegetables and chicken in the oven since once they are baking you can make the sauces. Then, in order, make the applesauce, BBQ sauce, and then the dressing for the slaw. Some of the preparation can also be done the day before, like making the applesauce, BBQ sauce, and chopping the vegetables.


Warm Vegetable Slaw with Apple-Bacon Vinaigrette


Warm vegetable slaw with apple-bacon vinaigrette

For the slaw:
2 parsnips
1 pound Brussels sprouts
½ granny smith apple
2 Tablespoons ghee- melted
Kosher salt and pepper
¼ cup water

For the applesauce:
1 gala apple
1 teaspoon lemon juice
¼ cup water
A dash of cinnamon

For the dressing:
2 slices of Whole30 compliant bacon
½ yellow onion
1 Tablespoon mustard seeds
2 Tablespoon applesauce
1/3 cup apple cider vinegar
Kitchen equipment needed:
9 “x 13” glass baking dish
Stick blender or blender

Preptime: 10 minutes
Cook time: 40 minutes

  1. Preheat the oven to 400 degrees F.
  2. Start by processing the vegetables for the slaw. Rinse, peel, & cut the parsnips into small matchsticks. Rinse and cut the granny smith apple in half, remove parts with a core and cut into small match sticks. Rinse the Brussels sprouts, remove the woody stems, remove any tough outer leaves, & thinly slice each sprout into ¼ inch slices.
  3. Toss the veggies with the 2 Tablespoons of melted ghee and season with a little kosher salt and pepper. Add ¼ cup of water to the pan and place it in the preheated oven. Bake for 35-40 minutes or until the vegetables are tender and slightly browned.
  4. While the vegetables are roasting, make the applesauce, which will go in the dressing. Rinse, peel, and dice the apple into small chunks. Place the apple in a small sauce pan with the lemon juice, water, and cinnamon. Simmer on medium-high heat for approximately 20 minutes. After the apples are tender use a stick blender or blender to make a smooth sauce.
  5. Next make the dressing. Cut the bacon into small pieces and cut the onion into a small dice. Place the mustard seeds into the vinegar and applesauce to soak while you cook the bacon and onions. Warm a non-stick skillet over medium heat. Fry the bacon pieces for 2-3 minutes until the bacon begins to soften and render fat. Add in the onion and cook the bacon and onions together for approximately 8-10 minutes- the bacon will be crisp and the onions will be browned. Now add in the mustard, vinegar, and applesauce and stir to combine. Turn the heat to low and keep warm until the vegetables are finished roasting.
  6. Toss the vegetables with the dressing and serve warm.



Smoky apple BBQ sauce

Smoky apple BBQ sauce
1 can tomato paste
1/3 cup apple sauce- you can use unsweetened, already prepared applesauce or make your own by following the directions below
1 large, dried ancho pepper
1 Tablespoon apple cider vinegar
1 clove garlic
1 teaspoon ghee
1 teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon salt

Kitchen equipment needed:
Small sauce pan
Garlic press
Stick blender or blender

  1. Start by making applesauce- see below
  2. While the applesauce is cooking, remove the stem from the ancho pepper and soak it with some boiling water until it is soft- about 5 minutes. Drain the water.
  3. Blend the tomato paste, ancho pepper, applesauce, vinegar, paprika, cayenne, and salt into a smooth paste.
  4. Heat the ghee in the saucepan on medium-high heat. Crush the garlic and fry it in the ghee for 15-20 seconds.
  5. Add in the tomato mixture into the sauce pan, mix well, turn the heat to low, and cook for 15 minutes.


 Cas-iron chicken legs

Cast-iron skillet chicken legs
6 chicken legs
Kosher salt and pepper
2 Tablespoons ghee

Kitchen equipment needed:
Large cast-iron skillet

  1. Preheat the oven to 400 degrees.
  2. Heat the cast iron over medium-high heat. Melt the ghee in the pan.
  3. Season the chicken legs with salt and pepper.
  4. Sear each chicken leg in the pan. Brown the chicken 3-4 minutes on one side, turn ¼ turn and brown turning until all sides are browned.
  5. Once all sides are browned, place the cast-iron skillet into the oven and roast the chicken for approximately 30 minutes or until the internal temperature of the chicken reaches 165 degrees F.
  6. Smother the chicken pieces in the smoky apple BBQ sauce or the sauce of your choice.
  7. Serve with “Warm vegetable slaw with apple-bacon vinaigrette” (see above) or side of choice.


 slaw with bbq chicken legs

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  1. Pingback: Cast-iron skillet chicken legs | Alicia TL Hamilton

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