The bright flavor of this Brussels sprouts bacon salad is a great addition to any meal. Plus, with some protein added in, it makes a satisfying and healthy lunch.
I love so many Brussels sprouts recipes on my blog here because I absolutely love them! I try to cook with them as often as possible like in my Parmesan Brussels Sprouts Salad, Brussels Sprouts Casserole Recipe (Web Story), and Sausage with Brussels Sprouts Skillet.
How do you slice Brussels sprouts?
You may want to remove the tough root end of the Brussels sprout by slicing off about ⅛ inch from the bottom first. Then clean them by letting them sit in cool water for a few minutes. Any dirt still in them will sink to the bottom of the bowl.
Brussels sprouts are small to begin with. It will take some time to slice each sprout individually. You can do it with a sharp knife if you need to.
However, my favorite way is with a food processor. Use the slicing blade for this recipe. If you want to shred the sprouts, the food processor is the way to go as well. I love shredding the Brussels sprouts as well like in my Shredded Brussels Sprout Salad.
For slicing, a mandolin will also work. I love mine and I truly recommend it.
Subscribe for new recipes & a free e-cookbook
Can you eat raw Brussels sprouts and kale?
Brussels sprouts are fine to eat raw, like they are served in this Brussels sprouts bacon salad. They do contain difficult-to-digest sugars that produce stomach discomfort in some people. These sugars break down and become easier to digest after a short cooking time.
Kale is also safe to eat raw. However, it can be bitter and tough to chew.
If you prefer a more mild flavor, feel free to saute both veggies for a short time. You can use the same pan you use to cook the bacon, taking advantage of the bacon grease that is left.
How do you make your own Brussels sprouts bacon salad dressing?
It’s a quick but delicious addition to make your own dressing for this salad. When you make your own salad dressing, you know exactly what’s in it and are never surprised by the sugars or artificial ingredients.
You really just put all the ingredients into a jar and shake. I like the combination of the mustard and the apple cider vinegar. But here are a few tips to get creative with it.
- Add the olive oil in a slow stream while mixing for a well-blended dressing
- Keep about a three to one ratio of oil to vinegar. You want the vinegar suspended in the oil so don’t decrease the amount.
- You always want an acid. Here I use cider vinegar. But you could also try lemon or lime juice or any other vinegar like red wine or sherry
- A vinegarette like this one will last about two weeks in the refrigerator. Feel free to make a big batch and use it on everything!
- Store it in the refrigerator, but bring it to room temperature before serving. It’s pretty shelf stable and will be fine on the table for awhile.
More Brussels sprouts recipes for you to try:
- Warm Quinoa Brussels Sprouts Salad
- Turkey Sausage Skillet with Brussels Sprouts and Sweet Potatoes
- Roasted Brussels Sprouts Quinoa Salad
- Easy Baked Chicken with Brussels Sprouts
- Pomegranate Glazed Brussels Sprouts
- Shredded Brussels Sprout Salad
- Garlic Parmesan Roasted Brussel Sprouts
Brussels Sprouts Bacon Salad
For the salad
- 1 lb Brussels sprouts trimmed, finely grated or shredded
- 6 slices bacon nitrate and sugar free for Whole30 (ButcherBox has great quality bacon)
- 3 cups kale chopped
- ¼ cup red onions
For the dressing
- ¼ cup olive oil
- 1 tsp yellow mustard
- ½ tsp garlic — minced
- 1 tsp apple cider vinegar
- Salt and black pepper
FOR THE DRESSING
- Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well. Set aside.
FOR THE SALAD
- First, add Brussels sprouts in a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. If you don’t have a food processor, you can use a mandolin (I love this one.) or a very sharp knife.
- Heat a skillet over medium high heat. Add bacon and cook until brown and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
- Place the shredded Brussels sprouts, kale and onion in a large bowl. Drizzle the salad with the dressing and toss well.
- Season with salt and pepper.
- Top with bacon before serving.
- If you don't like to eat raw kale or Brussels sprouts you can sauté them for 3-5 minutes in the same skillet you use to cook the bacon. Use some of the bacon fat (about 1 tablespoon) to sauté them.
- To save time, you can buy bagged shredded brussels sprouts.
- You can use lemon or lime juice or any other vinegar like red wine or sherry in place of the apple cider vinegar.
- To store: I recommend storing the salad and dressing separately so it doesn't become soggy. Bring the dressing to room temperature before serving.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Leave a Comment