Welcome to a culinary journey where the humble Brussels sprout transforms into a vibrant, irresistible salad! This Brussels Sprouts Bacon Salad isn’t just a side dish; it’s a celebration of fresh flavors and satisfying textures. With its crisp, thinly shaved Brussels sprouts, savory bacon, and a tangy homemade dressing, it promises a burst of brightness that complements any meal. And when you factor in the added protein, it effortlessly elevates into a hearty, wholesome lunch that leaves you feeling energized and content.
Why You’ll Fall in Love with This Shaved Brussels Sprouts Bacon Salad
There’s a reason Brussels sprouts feature prominently in many of my recipes – I genuinely adore them! Their unique, slightly bitter, and nutty flavor profile, coupled with their incredible versatility, makes them a favorite in my kitchen. While many people are accustomed to roasted or sautéed Brussels sprouts, experiencing them raw and thinly shaved in a salad is a game-changer. It unlocks a whole new dimension of texture and freshness.
This particular salad stands out for several compelling reasons:
- Explosion of Flavor: The combination of crisp Brussels sprouts, smoky bacon, crunchy red onion, and a vibrant apple cider vinaigrette creates a symphony of tastes that excites the palate.
- Satisfying & Wholesome: Beyond its deliciousness, this salad is packed with nutrients. Brussels sprouts and kale offer a wealth of vitamins and fiber, while bacon provides a savory protein boost, making it a truly satisfying meal.
- Incredibly Versatile: Whether you’re looking for a refreshing side dish for a weeknight dinner, a robust option for meal prep, or an impressive contribution to a potluck, this salad fits the bill perfectly.
- Effortless to Prepare: Despite its gourmet feel, this recipe is surprisingly simple to put together, especially with a few smart kitchen tools at hand.
If you share my enthusiasm for these mini-cabbages, you might also enjoy exploring other Brussels sprouts recipes on my blog, such as my Parmesan Brussels Sprouts Salad, the comforting Brussels Sprouts Casserole Recipe, or my hearty Sausage with Brussels Sprouts Skillet.
Mastering the Art of Slicing Brussels Sprouts for Salads
The key to an exceptional shaved Brussels sprouts salad lies in how finely and uniformly you slice them. Thinly shaved sprouts offer a delicate crunch and absorb dressing beautifully, preventing the salad from feeling overly dense or tough. Here’s how to achieve that perfect cut:
Step-by-Step Guide to Preparing Brussels Sprouts
- Trim the Ends: Begin by removing the tough, woody root end of each Brussels sprout. A thin slice, about ⅛ inch from the bottom, is usually sufficient. This not only removes the undesirable part but also helps the individual leaves separate more easily.
- Clean Thoroughly: Brussels sprouts can sometimes harbor dirt or small insects within their layers. To ensure they are spotless, place them in a bowl of cool water and let them soak for a few minutes. Any impurities will typically sink to the bottom. After soaking, rinse them under running water and pat them dry with a clean kitchen towel or paper towels.
- Choose Your Slicing Method: Given their small size, slicing Brussels sprouts can be a bit tedious, but the right tool makes all the difference.
Different Tools for Slicing Brussels Sprouts
- With a Sharp Knife: If you don’t have specialized equipment, a very sharp chef’s knife can get the job done. Place the trimmed sprout on a cutting board, cut it in half lengthwise, then lay the halves flat and slice them as thinly as possible. This method requires patience and precision but is perfectly effective.
- Using a Food Processor: This is my absolute favorite and most efficient method for slicing or shredding a large batch of Brussels sprouts. Attach the slicing blade to your food processor. Feed the trimmed and cleaned sprouts through the chute. The machine will quickly and uniformly slice them into thin ribbons, perfect for salads. If you prefer a more shredded texture, you can use the shredding disc instead, which is excellent for my Shredded Brussels Sprout Salad.
- With a Mandoline: A mandoline slicer is another fantastic tool for achieving ultra-thin, consistent slices. Exercise caution when using a mandoline, as the blades are extremely sharp. Always use the safety guard to protect your fingers. I highly recommend investing in one if you frequently prepare salads or dishes requiring uniform thin slices.
Whichever method you choose, the goal is to create thin, delicate pieces that integrate seamlessly into the salad, ensuring every bite is a delightful mix of flavors and textures.
Raw vs. Cooked: Enjoying Brussels Sprouts and Kale in Your Salad
One common question when making this salad is whether Brussels sprouts and kale can be eaten raw. The answer is a resounding yes! Both vegetables are perfectly safe and highly nutritious when consumed raw, as they are in this Brussels Sprouts Bacon Salad. However, there are a few considerations regarding taste and digestion.
Understanding Raw Brussels Sprouts
Brussels sprouts contain certain naturally occurring sugars, such as raffinose, which can be challenging for some individuals to digest. This can occasionally lead to mild stomach discomfort or gas. While many people enjoy raw Brussels sprouts without any issues, if you find yourself sensitive to them, a brief cooking period can help break down these sugars, making them easier on your digestive system.
Eating Raw Kale
Kale is also safe and incredibly beneficial to eat raw. It’s a nutritional powerhouse, packed with vitamins A, C, and K. However, raw kale can sometimes have a slightly bitter taste and a tough, fibrous texture, which some people might find unappealing. This is why many recipes suggest “massaging” kale with a bit of olive oil and salt to soften it and reduce bitterness.
Tips for Milder Flavor and Easier Digestion
If you prefer a milder flavor profile for your salad or are concerned about digestive comfort, you have the option to lightly sauté both the Brussels sprouts and kale. Here’s how:
- Utilize Bacon Grease: After cooking your bacon until it’s perfectly crisp, you’ll have flavorful bacon grease left in the pan. This is an excellent opportunity to add even more depth of flavor to your vegetables.
- Quick Sauté: Drain most of the bacon grease, leaving about a tablespoon in the pan. Add the shaved Brussels sprouts and chopped kale to the pan and sauté over medium heat for just 3-5 minutes. The goal is to slightly soften them and mellow their raw intensity, not to cook them thoroughly. They should still retain some of their crunch.
- Seasoning: A pinch of salt and pepper during the sautéing process will enhance their flavor.
This gentle sauté transforms the texture and flavor, making the vegetables more tender and less assertive, while still maintaining their vibrant green color and most of their nutritional integrity. Feel free to choose the method that best suits your palate and digestive needs!
Crafting the Perfect Homemade Brussels Sprouts Bacon Salad Dressing
While store-bought dressings offer convenience, making your own salad dressing is a small step that yields huge rewards in terms of flavor, freshness, and health. When you whip up your own dressing, you have complete control over the ingredients, ensuring no unwanted sugars, preservatives, or artificial flavors make their way into your wholesome meal. Plus, it’s incredibly simple!
The Magic of a Simple Vinaigrette
For this Brussels Sprouts Bacon Salad, a quick and delicious vinaigrette comes together in mere moments. The classic combination of mustard and apple cider vinegar forms the tangy backbone of this dressing, perfectly complementing the richness of the bacon and the earthiness of the sprouts. The beauty of a vinaigrette lies in its simplicity and versatility. You truly just need to combine all ingredients in a jar and shake vigorously until well blended!
Tips for Getting Creative with Your Dressing
While the basic recipe is fantastic, here are some tips to help you customize and perfect your homemade dressing:
- Emulsification is Key: For a well-blended, creamy dressing, slowly drizzle in the olive oil while continuously mixing. This helps the oil and vinegar emulsify, creating a cohesive dressing rather than separated layers. If using a jar, vigorous shaking usually suffices for a quick mix.
- The Golden Ratio: A good rule of thumb for vinaigrettes is a three-to-one ratio of oil to acid (e.g., three parts olive oil to one part vinegar or lemon juice). This ratio helps suspend the acid in the oil, balancing the flavors without making the dressing too sharp or too oily. Don’t be tempted to significantly decrease the amount of oil, as it contributes to the dressing’s texture and mouthfeel.
- Always Include an Acid: Acid is essential for brightening flavors and cutting through richness. While apple cider vinegar is used here, feel free to experiment with other options. Lemon juice or lime juice offers a zesty twist, while red wine vinegar or sherry vinegar can add a more sophisticated, nuanced flavor. Balsamic vinegar can also be a great choice for a sweeter, bolder dressing.
- Seasoning: Don’t forget salt and black pepper! They are crucial for enhancing all the other flavors. Taste and adjust as needed.
- Herbs & Aromatics: Elevate your dressing with fresh or dried herbs like dill, parsley, thyme, or oregano. Minced shallots or a pinch of red pepper flakes can also add wonderful depth and a subtle kick.
- Sweetness (Optional): If you prefer a touch of sweetness, a tiny amount of maple syrup, honey, or a pinch of sugar can balance the acidity.
Storage and Serving Suggestions for Homemade Dressing
- Longevity: A homemade vinaigrette like this one, stored in an airtight container (like a mason jar) in the refrigerator, will typically last about two weeks. This makes it perfect for meal prepping a larger batch to use throughout the week on various salads.
- Serving Temperature: While storing your dressing in the refrigerator is important for freshness, I recommend bringing it to room temperature for about 15-20 minutes before serving. Cold dressing can cause the oil to solidify slightly and dull the flavors. A room-temperature dressing will have a more fluid consistency and more pronounced taste. It’s quite shelf-stable and will be fine sitting on the table for a while during a meal.
With these tips, you’ll be creating delicious, customized salad dressings that will take all your salads to the next level!
Brussels Sprouts Bacon Salad: The Recipe
Get ready to create a truly delicious and satisfying salad that will quickly become a favorite. This recipe combines crisp, fresh ingredients with a simple yet flavorful homemade dressing, all coming together in minutes.
Brussels Sprouts Bacon Salad
Ingredients
For the Salad
- 1 lb Brussels sprouts trimmed, finely grated or shredded
- 6 slices bacon
- 3 cups kale chopped
- ¼ cup red onions thinly sliced
For the Dressing
- ¼ cup olive oil
- 1 tsp yellow mustard
- ½ tsp garlic — minced
- 1 tsp apple cider vinegar
- Salt and black pepper to taste
Instructions
FOR THE DRESSING
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Combine all the ingredients for the dressing (olive oil, yellow mustard, minced garlic, apple cider vinegar, salt, and pepper) in a small mason jar. Securely close with the lid and shake vigorously until all ingredients are well combined and emulsified. Set aside.
FOR THE SALAD
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First, prepare the Brussels sprouts. Trim the tough ends and clean them. Then, using a food processor with a slicing attachment, pulse until the Brussels sprouts are thinly sliced into ribbons. If you don’t have a food processor, a mandoline slicer or a very sharp knife can be used to achieve thin slices.
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Heat a large skillet over medium-high heat. Add the bacon slices and cook until they are beautifully brown and crispy, typically about 5-7 minutes. Once cooked, transfer the crispy bacon to a plate lined with paper towels to drain excess fat. Once cooled, crumble the bacon.
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In a large mixing bowl, combine the thinly sliced Brussels sprouts, chopped kale, and sliced red onion.
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Before serving, give your prepared dressing another good shake. Drizzle the dressing generously over the vegetables in the large bowl and toss everything together thoroughly to ensure all ingredients are evenly coated.
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Taste the salad and season with additional salt and black pepper as needed, according to your preference.
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Finally, sprinkle the crispy crumbled bacon over the top of the salad just before serving to maintain its crunch. Enjoy your fresh and flavorful Brussels Sprouts Bacon Salad!
Notes
- For a Milder Taste: If you prefer a less raw texture or are sensitive to raw kale and Brussels sprouts, you can lightly sauté them. After cooking the bacon, drain most of the grease, leaving about 1 tablespoon. Add the shaved Brussels sprouts and chopped kale to the pan and sauté for 3-5 minutes until slightly softened but still crisp.
- Time-Saving Tip: To reduce prep time, look for pre-bagged shredded Brussels sprouts in the produce section of your grocery store.
- Dressing Variations: Feel free to customize the dressing by swapping apple cider vinegar for lemon juice, lime juice, red wine vinegar, or sherry vinegar, based on your taste preferences.
- Storage: To keep your salad fresh and prevent it from becoming soggy, I highly recommend storing the dressed salad and the cooked bacon separately from the dressing. Store the dressing in an airtight container in the refrigerator. When ready to serve, bring the dressing to room temperature, then combine.
Nutrition
Calories: 200kcal,
Carbohydrates: 10g,
Protein: 6g,
Fat: 16g,
Cholesterol: 4mg,
Sodium: 1095mg,
Potassium: 522mg,
Fiber: 5g,
Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Brussels Sprouts Recipes to Explore
If this Brussels Sprouts Bacon Salad has sparked your love for these fantastic vegetables, then you’re in for a treat! There are countless ways to incorporate Brussels sprouts into your diet, from hearty roasted dishes to light and refreshing salads. Here are a few more of my favorite recipes that showcase the incredible versatility of Brussels sprouts:
- Warm Quinoa Brussels Sprouts Salad: A comforting and nutritious salad perfect for cooler weather, combining the goodness of quinoa with tender Brussels sprouts.
- Turkey Sausage Skillet with Brussels Sprouts and Sweet Potatoes: An easy one-pan meal that’s packed with flavor and healthy ingredients, ideal for busy weeknights.
- Roasted Brussels Sprouts Quinoa Salad: Another delightful quinoa salad, this one features perfectly roasted Brussels sprouts for a deeper, caramelized flavor.
- Easy Baked Chicken with Brussels Sprouts: A simple, wholesome meal where tender baked chicken pairs wonderfully with oven-roasted Brussels sprouts.
- Pomegranate Glazed Brussels Sprouts: A festive and flavorful side dish, these sprouts are coated in a sweet and tangy pomegranate glaze.
- Shredded Brussels Sprout Salad: If you loved the shaved texture in this recipe, try this variation for another fantastic raw Brussels sprouts salad experience.
- Garlic Parmesan Roasted Brussel Sprouts: A classic and incredibly addictive side dish featuring crispy, savory Brussels sprouts with garlic and Parmesan cheese.
Each of these recipes offers a unique way to enjoy Brussels sprouts, whether you prefer them raw, roasted, or as part of a hearty skillet meal. I encourage you to try them all and discover your new favorite!
This Brussels Sprouts Bacon Salad is more than just a recipe; it’s an invitation to embrace fresh, wholesome ingredients and discover the vibrant potential of Brussels sprouts. Its bright flavors, satisfying crunch, and hearty components make it an exceptional choice for any meal, proving that healthy eating can be both delicious and incredibly enjoyable. Whether you’re looking for a quick and easy lunch, a standout side dish, or a flavorful way to incorporate more vegetables into your diet, this salad delivers on all fronts. Give it a try, and prepare to be delighted by its irresistible charm!