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Brussels Sprout Salad

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If you ever find yourself getting bored with salad recipes, you know that you’ll do anything you can to change things up. Enter: brussels sprout salad.

brussel sprout salad with bacon and garlic bread

As I’ve gotten older, I’ve become a big fan of brussels sprouts. Whether they’re roasted and drizzled with reduced balsamic, or they’re steamed and salted, I have a real appreciation for this little veggie.

As I was aiming to make more salads, and better ones, I thought that I would try it out with raw brussels sprouts.

Not only are they crunchy when they’re raw, but they absorb flavors beautifully.

So, I thought a brussel sprout salad might be a good option.

Somewhere down the line I had my brussels sprouts tossed in a dijon mustard sauce, so I thought it would make a good dressing along with some bacon.

How to make this Brussels sprout salad

This salad is actually REALLY easy to make.

Start by rinsing off your brussels sprouts and patting them completely dry.

Shredding sprouts in food processor

With a food processor, or grater, finely grate your brussels sprouts. You can also hand chop them into fine pieces.

It’s optional to add salt here. I personally don’t feel like I need it because there’s enough flavor in the dressing.

Set aside your brussels sprouts and grab a bowl to make the dressing and toppings.

In a pan, the oven, or air fryer, cook 4 pieces of bacon to crumble on the top of the salad. Drain them on a paper towel, and then chop them into generous pieces. Set aside.

For the dressing, you’ll add together dijon mustard, avocado oil, red wine vinegar, garlic and onion powder. Add a little water to thin out the mixture a tablespoon at a time. The dressing should be creamy, but not runny.

Making mustard dressing for brussels sprout salad

Then, combine your dressing and shaved brussels sprouts in a bowl, coating the salad mixture well.

Dressing the brussels sprout salad

Sprinkle the bacon on top, and enjoy! I hope you like this Brussels sprout salad! Be sure to pin the recipe and leave a review.

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brussel sprout salad with bacon and garlic bread

Brussels Sprout Salad

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This Brussels sprout salad with dijon mustard vinaigrette and bacon is a crunchy crowd pleaser and a yummy salad. 

  • Total Time: 15 minutes

Ingredients

Units Scale

Instructions

  1. Start by rinsing off your brussels sprouts and patting them completely dry.
  2. With a food processor, or grater, finely grate your brussels sprouts. It’s optional to add salt here. I personally don’t feel like I need it because there’s enough flavor in the dressing.
  3. Set aside your brussels sprouts and grab a bowl to make the dressing and toppings.
  4. In a pan, the oven, or air fryer, cook 4 pieces of bacon to crumble on the top of the salad. Drain them on a paper towel, and then chop them into generous pieces. Set aside.
  5. For the dressing, you’ll add together dijon mustard, avocado oil, red wine vinegar, garlic and onion powder. Add a little water to thin out the mixture a tablespoon at a time. The dressing should be creamy, but not runny.
  6. Then, combine your dressing and shaved brussels sprouts in a bowl, coating the salad mixture well.
  7. Sprinkle the bacon on top, and enjoy!

Notes

This recipe is yummy, but brussels sprouts have a strong scent, so be prepared for that! 

  • Author: Mila Clarke Buckley
  • Prep Time: 5 minutes
  • Cook Time: 10
  • Category: Salad
  • Method: Raw Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 136
  • Sugar: 1.4 g
  • Sodium: 462.3 mg
  • Fat: 9.9 g
  • Carbohydrates: 5.5 g
  • Fiber: 2.1 g
  • Protein: 4.2 g
  • Cholesterol: 12.3 mg

Keywords: salad, brussels sprouts, brussels sprout salad, brussels sprout salad.

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Hi! I'm Mila.

I’m a millennial living with LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

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I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals. Plus, you get video cooking demos, essays on life with diabetes, and lots of weekly joy.

 

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9 Responses

  1. I love the food processor trick – it’s such a time saver over the holidays! I’ll make some tomorrow!!

  2. So you mean to tell me that I can have my Brussels sprout with my bacon and I don’t have to cook it death? ;)~ I love that this is in salad form! I can’t wait to try it!

  3. I love what you did with the sprouts by pulsing them! I just knew it was going to be yet another shaved Brussels sprouts dish. I’m so glad you switched it up on me.

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