Shredded Brussels Sprout Salad with Bacon

With picnic and backyard barbecue season here, we have already been being invited to attend a few parties. It is always the guest’s job to “bring a side”. So here is one that sounded delicious and it pretty healthy too. Better than a traditional cole slaw, this brussels sprout salad is going to be unique at any outdoor outing you bring it to!

Shredded Brussels Sprouts Salad with Bacon | www.oinkcooking.com

We like to keep it light sometimes and a side dish that is filling is a good way to do it. It will help you feel less guilty for having that second burger! It is shredded like a slaw, but much more delicious. It will make your kids actually like eating their Brussels sprouts!

Shredded Brussels Sprout Salad with Bacon

Perfect for a picnic or backyard grilling party!

Ingredients:

1 pound bacon
2 pounds Brussels sprouts
1/2 cup dried cranberries
1/2 cup sliced almonds
4 tablespoons fresh squeezed lemon juice
1 teaspoon lemon zest
1/2 cup olive oil
1/2 medium shallot, minced
2 ounces parmesan for crisps

Shredded Brussels Sprouts Salad with Bacon | www.oinkcooking.com

Directions:

Cook bacon until crisp. Crumble and set aside.

Clean brussels sprouts and pick off discolored and wilted leaves. Trim off “cut” end.
In a food processor, with the thinnest slicing blade, shred the brussels sprouts. Add to a large bowl.

Add cranberries, almonds, and bacon to the shredded brussels sprouts. Toss together until combined.

In a separate bowl, create the dressing. Combine lemon juice, lemon zest, shallots. Wisk together while slowly adding the olive oil to emulsify. 

Toss salad with dressing and chill. Serve cold or room temperature. Garnish with Parmesan crisps crumbled over the top.

Shredded Brussels Sprouts Salad with Bacon | www.oinkcooking.com

For Parmesan Crisps:

Place six large spoonfuls of cheese on a baking sheet leaving about an inch in between. Press the cheese down into circles until the cheese is in a thin layer. Grind some fresh pepper over the top. Bake at 400 degrees for 5 minutes or until golden brown and crisp. Remove from over and cool. Crumble on top of salad for additional flavor or enjoy as a cracker on the side.

Shredded Brussels Sprouts Salad with Bacon | www.oinkcooking.com

Shredded Brussels Sprout Salad with Bacon
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Ingredients
  1. 1 pound bacon
  2. 2 pounds Brussels sprouts
  3. ½ cup dried cranberries
  4. ½ cup sliced almonds
  5. 4 tablespoons fresh squeezed lemon juice
  6. 1 teaspoon lemon zest
  7. ½ cup olive oil
  8. ½ medium shallot, minced
  9. 2 ounces Parmesan for crisps
Instructions
  1. Cook bacon until crisp. Crumble and set aside.
  2. Clean Brussels sprouts and pick off discolored and wilted leaves. Trim off “cut” end.
  3. In a food processor, with the thinnest slicing blade, shred the brussels sprouts. Add to a large bowl.
  4. Add cranberries, almonds, and bacon to the shredded brussels sprouts. Toss together until combined.
  5. In a separate bowl, create the dressing. Combine lemon juice, lemon zest, shallots. Wisk together while slowly adding the olive oil to emulsify.
  6. Toss salad with dressing and chill. Serve cold or room temperature. Garnish with Parmesan crisps crumbled over top.
For Parmesan Crisps
  1. Place six large spoonfuls of cheese on a baking sheet leaving about an inch in between. Press the cheese down into circles until the cheese is in a thin layer. Grind some fresh pepper over the top. Bake at 400 degrees for 5 minutes or until golden brown and crisp. Remove from over and cool. Crumble on top of salad for additional flavor or enjoy as a cracker on the side.
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2 Comments

  1. This looks so good! What a great idea to shred the brussels sprouts, I never thought about doing that! My kids love anything topped with bacon, so I’m going to have to try this.
    Thanks for another great recipe 🙂
    Viridiana

    • steve@oinkcooking.com

      Thanks Viridiana! You are going to love this!! And seriously, the kids probably won’t know it’s good for them! Enjoy!

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