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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.

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 Dijon Brussels Sprout Salad

This salad is actually REALLY easy to make.

It starts with a few pantry ingredients:

• Brussels sprouts
• Dijon mustard
• Avocado oil
• Red wine vinegar
• Plain Greek yogurt or mayo
• Garlic powder
• Onion powder
• Water
• Bacon
• Black pepper
• Optional: maple syrup or honey

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

With a food processor, or grater, finely grate your brussels sprouts. You can also hand chop them into fine pieces. Pat them dry again after processing, and set aslide.

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.

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

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.

Creamy Dijon Shaved Brussels Sprouts with Bacon

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5 from 9 reviews

• Author: Mila Clarke
• Total Time: 15 minutes

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Description

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

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Ingredients

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28 oz Brussels sprouts, rinsed and thoroughly dried

2 1/2–3 tablespoons Dijon mustard

1 tablespoon avocado oil

1 teaspoon red wine vinegar

1–2 tablespoons plain Greek yogurt (or mayo)

1 teaspoon garlic powder

1 teaspoon onion powder

2–3 tablespoons water, added gradually

4 slices bacon, cooked and chopped

Freshly cracked black pepper, to taste

Optional: 1/2-1 teaspoon maple syrup or honey

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Instructions

1. Rinse the Brussels sprouts and pat them completely dry.

2. Using a food processor or box grater, finely shred the Brussels sprouts. Set aside.

3. Cook the bacon using a stovetop, oven, or air fryer until crisp, about 8–12 minutes depending on method. Drain on a paper towel, chop into pieces, and set aside.

4. In a bowl, whisk together the Dijon mustard, avocado oil, red wine vinegar, Greek yogurt, garlic powder, and onion powder.

5. Add water one tablespoon at a time until the dressing is creamy but not runny.

6. Add the shredded Brussels sprouts to the bowl and toss until evenly coated.

7. Let the dressed Brussels sprouts rest for 10–15 minutes to soften and lightly “marinate.”

8. Sprinkle the chopped bacon over the top and finish with black pepper. Serve.

Notes

The Brussels sprouts are not heat-cooked. They soften during the 10–15 minute rest as the acid in the dressing lightly breaks down the fibers.

Salt is optional; the bacon and Dijon provide enough seasoning for most palates.

A small amount of maple syrup or honey can be added if the Brussels sprouts are especially bitter.

This works well as a side dish or can be made more filling by adding beans, grains, or a soft-boiled egg.

• 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
• Saturated Fat: 2.8 g
• Carbohydrates: 5.5 g
• Fiber: 2.1 g
• Protein: 4.2 g
• Cholesterol: 12.3 mg