Shredded Brussels Sprout Salad Recipe (2024)

This Shredded Brussels Sprout Salad Recipe with warm bacon vinaigrette and asiago cheese is easy enough to throw together on a busy weeknight, and doesn’t wilt- so it’s great leftover for lunch, as an addition to your holiday meal!

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Easy and tasty Shredded Brussels Sprout Salad recipe!

While not what I am known for cooking amongst friends and family, one of my favorite dishes to prepare is a great salad. Whether it’s an indulgent salad like my Cornmeal Crusted Buffalo Shrimp Salad, a super simple Caprese, or just a classic tossed salad, the possibilities are endless. Salads are anything but boring, and if done well, carry a multitude of flavors and textures so your taste buds are never bored.

This Shredded Brussels Sprout Salad Recipe is no different, and brings bold flavor with plenty of shredded asiago cheese, sunflower seeds, crispy bacon, and a warm bacon dressing!

What goes into the Brussel Sprout Salad recipe?

For this Brussels Sprout Salad, you start with thinly sliced Brussels sprouts, assertive asiago cheese, salty sunflower seeds, tangy shallots and crisp bacon. Next up, toss all that in a quick tangy, smoky, mustardy vinaigrette. The result? A delicious salad that is great as a meal or a side. I love to serve this salad for lunch, or as a great side dish for brunch.

Ingredients

• 2lbsfresh raw Brussels sprouts, thinly sliced. You can either slice them thinly with a Mandoline slicer, or use a sharp knife, and very carefully slice them thinly. Alternatively, for more of a chopped salad vibe, you could pulse them a few times in a food processor, working in batches.
• 1small shallot, thinly sliced.
• Shelled sunflower seeds, for crunch.
• Grated Asiago cheese, as well as additional shaved Asiago cheese, for serving. You could also use parmesan cheese.
• 8strips of bacon, chopped. The bacon will be added to the salad, as well as incorporated into the dressing.
• Dijon mustard, such as Grey Poupon.
• Apple cider vinegar. I prefer to use organic.
• Some honey, for a touch of sweetness. Maple syrup would also work beautifully.
• Olive oil.
• Salt and freshly ground black pepper, to taste.

How to make Shredded Brussel Sprout Salad

1. Prep your produce: Clean and thinly slice the Brussels sprouts and shallots either with a Mandoline or sharp chef’s knife, and add to a large mixing bowl.

2. Add sunflower seeds and shredded cheese to the bowl, and toss to combine.

3. Cook the chopped bacon in a small frying pan over medium low heat until crisp and remove from pan to drain, reserving fat in the pan. Allow to cool 5 minutes.

4. After the bacon pan drippings have cooled- keeping about 2 tbs in the pan, turn the heat back to low, and add in the mustard, apple cider vinegar, olive oil and honey, and whisk to combine. Continue to cook over low heat, stirring occasionally for 2-3 minutes, or until slightly thickened. Once thickened, add half of the bacon to the pan and stir. Pour warm dressing over salad, season with salt and pepper, and toss to coat. Top with remaining bacon and shaved asiago and serve warm.

Can I use a different cheese in the Brussels Sprout Salad?

Yes. I would suggest another dry cheese suchas sharp provolone, parmesan or feta. You could even leave the cheese outentirely for a lower calorie option.

To Mandoline or not to Mandoline?

This depends on your level of comfort with the equipment. While a Mandoline will give you perfect thin shredded Brussels sprouts, you must be VERY careful using one. For that reason, I often opt to shave the Brussels sprouts by hand. I work with a sharp knife to cut them as thinly as possible.

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