Flavorful Shaved Brussels Sprout Salad with Bacon & Parmesan

Introduction

The crunch of fresh Brussels sprouts, the savory bite of crispy bacon, and the nutty, salty goodness of Parmesan cheese – this shaved Brussels sprout salad is everything you didn’t know you needed. It’s the kind of salad that feels indulgent but still delivers a dose of wholesome veggies. Honestly, Brussels sprouts weren’t always a favorite in my kitchen. They reminded me of soggy, overcooked sides from childhood dinners – until I learned how to use them raw in salads! Shaving them thin transforms them into a crisp, fresh base, perfect for soaking up all the flavors of a tangy dressing. Pair that with smoky bacon and Parmesan, and you’ve got a show-stopping salad that’s a hit at dinner parties and casual lunches alike.

Whether you’re looking for a crowd-pleasing side dish or a low-carb lunch option, this recipe is worth bookmarking. It’s simple to make, loaded with flavor, and guaranteed to turn Brussels sprout skeptics into fans. Trust me, after whipping this up countless times for family gatherings and weekday meals, I can safely say it’s one of my all-time favorites!

Why You’ll Love This Recipe

• Quick & Easy: This salad comes together in under 20 minutes, making it perfect for busy weeknights or last-minute guests.
• Bold Flavor: The combination of crispy bacon, sharp Parmesan, and a tangy vinaigrette creates an unforgettable taste.
• Simple Ingredients: You likely have most of these on hand – fresh Brussels sprouts, bacon, cheese, olive oil, and a few pantry staples.
• Versatile: Serve it as a side dish for holiday meals, or upgrade it with grilled chicken for a hearty main course.
• Great for Meal Prep: It holds up well in the fridge, making it ideal for make-ahead lunches.
• Kid-Approved: Even picky eaters love the crispy bits of bacon and cheesy goodness.

What sets this apart from other Brussels sprout salads? It’s the balance of textures and flavors – crunchy, crisp, salty, tangy, and just a hint of sweetness. Plus, the homemade dressing is so much better than anything store-bought. You’ll find yourself making this again and again, whether it’s for a dinner party or a weeknight dinner.

What Ingredients You Will Need

This shaved Brussels sprout salad is all about simple, fresh ingredients coming together to create something magical. Here’s what you’ll need:

• Fresh Brussels Sprouts: About 1 pound, shaved thinly (use a mandoline or sharp knife).
• Bacon: 6-8 slices, cooked crispy and crumbled. Thick-cut bacon works best for added texture and flavor.
• Parmesan Cheese: ½ cup, freshly grated or shaved for maximum flavor.
• Olive Oil: ½ cup, extra virgin for the best taste.
• Lemon Juice: 2 tablespoons for a bright, tangy kick.
• Dijon Mustard: 1 tablespoon for depth and a slight tang.
• Honey: 1 tablespoon to balance the flavors with a touch of sweetness.
• Garlic: 1 clove, minced for savory depth.
• Salt & Pepper: To taste, for seasoning.
• Optional Extras: Sliced almonds or dried cranberries for added texture and sweetness.

I recommend using fresh Brussels sprouts for the best crunch, but if you’re short on time, pre-shredded sprouts from the store will work too. For the Parmesan, go for a block and grate it yourself – the flavor is unbeatable.

Equipment Needed

• Mandoline: Perfect for getting those paper-thin slices of Brussels sprouts. No mandoline? A sharp knife works too!
• Large Mixing Bowl: For tossing all the ingredients together.
• Skillet: To cook the bacon until it’s crispy.
• Whisk: Helps make a smooth dressing.
• Cutting Board and Knife: Essential for prepping the sprouts and other ingredients.

If you don’t have a mandoline, take your time slicing the Brussels sprouts thinly with a knife. A food processor with a slicing attachment can also work for shaving them evenly.

Preparation Method

1. Prepare the Brussels Sprouts: Rinse the Brussels sprouts thoroughly under cold water and pat dry. Using a mandoline or a sharp knife, shave the sprouts thinly. Place them in a large mixing bowl.
2. Cook the Bacon: Heat a skillet over medium heat and cook the bacon until it’s crispy and golden. Transfer to a paper towel to drain excess grease. Once cool, crumble into small pieces.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined. Taste and adjust seasoning as needed.
4. Combine Ingredients: Add the crumbled bacon and grated Parmesan to the shaved Brussels sprouts in the mixing bowl. Pour the dressing over the top.
5. Toss the Salad: Use tongs or clean hands to toss the salad until everything is evenly coated in the dressing. Add more salt and pepper if needed.
6. Optional Extras: For added crunch or sweetness, toss in sliced almonds, walnuts, or dried cranberries.

The salad is ready to serve! It’s best enjoyed immediately but can be stored for later.

Cooking Tips & Techniques

• Use Fresh Brussels Sprouts: They should feel firm and have tightly packed leaves. Avoid sprouts that are yellowing or have black spots.
• Cook Bacon Perfectly: To achieve crispy bacon, cook it over medium heat and drain it on paper towels to remove excess grease.
• Toss Just Before Serving: While this salad can be stored in the fridge, it’s best to mix the dressing right before serving to keep the sprouts fresh and crisp.
• Get the Right Texture: Shaving the Brussels sprouts thinly is key. If you don’t have a mandoline, take your time slicing them evenly with a sharp knife.
• Balance the Dressing: Taste as you whisk! Adjust the honey or lemon juice if it needs more sweetness or tang.

Pro tip: If your sprouts seem a little tough after shaving, massage them gently with a tiny bit of olive oil before tossing. It softens the texture without making them soggy.

Variations & Adaptations

• Vegetarian Version: Skip the bacon and add roasted chickpeas or toasted almonds for extra crunch.
• Seasonal Twist: Add pomegranate seeds or sliced apples for a fall-inspired variation.
• Cheese Swap: Try crumbled goat cheese or blue cheese instead of Parmesan for a bolder flavor.
• Low-Carb Adaptation: Stick to the basics – Brussels sprouts, bacon, and Parmesan – and skip any added sweeteners like honey or fruit.
• Make It a Main Dish: Top with grilled chicken, shrimp, or salmon for a protein-packed meal.

One of my favorite variations? Adding a handful of candied pecans for a sweet-savory combo that’s out of this world!

Serving & Storage Suggestions

This shaved Brussels sprout salad is best served cold or at room temperature. It’s a fantastic side dish for roasted meats or hearty winter entrees. Pair it with a crisp white wine, like Sauvignon Blanc, or a sparkling water with lemon for a refreshing combo.

To store leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days. If you’re planning to make it ahead, keep the dressing separate and toss it in just before serving for maximum crunch. Reheat bacon separately for a crispy texture if needed.

Nutritional Information & Benefits

Each serving of this salad is packed with nutrients. Brussels sprouts are high in fiber, vitamin C, and antioxidants, while bacon and Parmesan add protein and healthy fats. The olive oil provides heart-healthy fats, and the lemon juice is a great source of vitamin C.

This recipe is naturally gluten-free and low-carb, making it suitable for a variety of dietary needs. However, keep in mind that bacon and cheese can be high in sodium, so adjust seasoning accordingly if needed.

Conclusion

If you’re looking for a salad that’s anything but boring, this shaved Brussels sprout salad with bacon and Parmesan is the answer. It’s quick, flavorful, and adaptable to your taste buds – what’s not to love? Whether you’re hosting a dinner party or prepping lunches for the week, this recipe strikes the perfect balance between indulgence and nutrition.

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FAQs

Can I use pre-shredded Brussels sprouts?

Yes, pre-shredded Brussels sprouts work perfectly for this recipe and save time. Just make sure they’re fresh and not wilted.

Can I make this salad ahead of time?

Yes, you can prep the ingredients in advance and store them separately. Toss the dressing in right before serving to keep the salad fresh.

What’s the best way to cook bacon for this recipe?

Cooking bacon in a skillet over medium heat works best. You can also bake it in the oven at 400°F (200°C) for about 15 minutes until crispy.

Can I use a different cheese instead of Parmesan?

Absolutely! Try goat cheese, feta, or even blue cheese for a different flavor profile.

Is this salad keto-friendly?

Yes! This salad is naturally low-carb, but you can skip the honey for an even lower-carb option.

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