Shaved Brussels Sprouts Salad

This shaved Brussels sprouts salad proves that Brussels sprouts can be fresh, crunchy, and downright delicious. Thinly sliced and tossed with flavorful ingredients, it’s the perfect side dish even skeptics will love.

Course Sides

Cuisine American

Keyword brussels, brussels sprouts, Salad

Prep Time 10

Cook Time 5

Servings servings

Calories 258kcal

Author Wendie Williams

Equipment

1 Mandoline slicer

Ingredients

6 slices bacon cut into bite sized pieces
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic finely minced
3 tablespoons honey
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
pinch of black pepper
1 pound brussels sprouts about 6 cups, see notes
2 green onions diced
1 cup Parmesan Cheese
1/2 cup slivered almonds see notes

Instructions

Heat a large skillet on medium high heat and add the diced bacon. Cook until crispy and place on a paper towel to drain.
In a small bowl, add the olive oil, lemon juice, garlic, honey, Dijon, salt, and pepper and whisk until combined.
Add the shredded Brussels, green onions, Parmesan cheese, almonds, and crispy bacon to a large bowl. Refrigerate until ready to serve.
When ready to serve toss the dressing with the salad.
Serve with extra Parmasan cheese and almonds.

Notes

You can use a mandoline slicer, food processor, or even a sharp knife and cut them thinly by hand.

You can buy also pre-shredded Brussels sprouts; you'll need about 6 cups.

I buy slivered almonds in the produce section; they sell them as salad toppers.

Store leftovers in an airtight container for 2-3 days.

Nutrition