Shredded Brussels Sprout Salad (Often with Bacon and Cheese)

If you’re looking for a fresh, crunchy, and flavorful salad, this Shredded Brussels Sprout Salad is your perfect choice. Packed with vitamins, fiber, and a hint of indulgence from bacon and cheese, this dish is ideal for lunch, a side dish, or even a light dinner. Unlike traditional Brussels sprout recipes that are often roasted or sautéed, shredding the sprouts brings a refreshing texture reminiscent of coleslaw, making every bite crisp and satisfying.

The combination of smoky bacon, sharp Parmesan cheese, and a zesty lemon dressing creates a perfect balance of flavors. This recipe is simple enough for beginners but flavorful enough to impress guests. You can even customize it with nuts, dried cranberries, or seeds for added crunch and sweetness. With minimal prep and cooking time, this salad is a go-to recipe for busy weeknights or healthy meal prep.

Ingredients

• 1 pound Brussels sprouts
• 4 slices bacon
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste
• Optional toppings: toasted almonds, walnuts, dried cranberries

Directions

1. Begin by washing and trimming your Brussels sprouts. Remove any wilted outer leaves.
2. Shred the Brussels sprouts using a sharp knife, mandoline, or food processor to achieve a fine, slaw-like texture.
3. In a skillet over medium heat, cook the bacon until crisp. Remove the bacon, drain on paper towels, and crumble once cooled.
4. In a large mixing bowl, combine the shredded Brussels sprouts, crumbled bacon, and grated Parmesan cheese.
5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper for the dressing. Adjust seasoning to taste.
6. Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
7. Optional: Add toasted almonds, walnuts, or dried cranberries for extra flavor and texture.
8. Serve immediately for maximum crispness, or refrigerate for up to 2 hours before serving.