Shaved Brussels Sprout Salad With Bacon Vinaigrette

This recipe for shaved Brussels sprouts salad was originally a sponsored post. It’s a fantastic side dish when you want something different from your traditional green salad.

Yes, it tastes amazing – doesn’t everything with bacon? And it’s naturally gluten free.

It’s summer, and that means I’m getting together with friends as often as possible. Sports schedules have slowed down, no one has homework, and kids are desperately in need of someone to entertain them besides me.

And honestly, I don’t want them crawling over me 24/7. Fortunately, my friends rock.

They roll with last minute plans and playdates that last all day and into the night. And suddenly, we aren’t feeding four, we’re feeding 8 or 10.

Those dinners need to be quick and tasty. I love finding dishes that are slightly out of the ordinary but that kids can enjoy, too. Something that doesn’t take long to throw together makes life even easier.

While hamburgers, hot dogs, and chicken tend to be the main courses, the sides and salads vary.

My current favorite is this shaved Brussels sprouts salad with bacon vinaigrette. It’s a raw salad that I make in minutes, but the texture of Brussels sprouts means my salad doesn’t wilt throughout the day if I make it in advance or – heaven forbid – I have leftovers for the next day.

It’s a good thing I serve my shaved Brussels sprouts salad or other veggies when friends visit.

Why? They know I always have dessert, whether it’s something simple and healthy like a mango custard or I make a copycat Girl Scout S’mores cookies recipe that needs some veggies to balance it out.

If you don’t have red wine vinegar, substitute another vinegar. If you don’t have a shallot, use a little red onion. If you don’t have or don’t want to use bacon grease, olive oil works just as well.

That said, when you make bacon, drain the grease and store it in a mason jar in your fridge. Use it in place of butter to great the skillet when you make eggs or even pancakes.

I add it to various savory dishes, and it’s perfect for this bacon vinaigrette I toss over my shaved Brussels sprouts salad.

How to Make Shaved Brussels Sprouts Salad with Bacon Vinaigrette

Wash your sprouts, and cut off the dried up ends. If any have icky leaves, discard them.

Use the slicer blade on your food processor and slice them up in a heartbeat. If you don’t have a slicer attachment, use a knife to slice the sprouts thinly, working your way from the bottom to the top.

Mince your shallot just like you would an onion, separating the halve from the skin then mincing each half. Mince the garlic, then chop your parsley.

You remember how to quickly and easily chop herbs, right? Watch this video for a super fast tutorial.

[mv_video aspectRatio=”16:9″ key=”krau0vqq78dnymsbgjvq” sticky=”true”]Add all the veggies to a bowl, then make the vinaigrette.

Heat the bacon grease until just melted. Use a fork to whisk in the mustard and pepper. Slowly add the vinegar while still whisking until it is emulsified and a consistent thick vinaigrette.

Pour over the veggies and toss gently. Taste test to determine if your salad is dressed enough or if you need to add a little more vinaigrette (make a second half batch if necessary – I know I like salads less dressed than many others).

Add the freshly grated Parmesan, reserving a little for garnish, and toss again.

Serve immediately, or place into a tightly sealed container in the fridge for the next day. This lasts one to two days in the fridge.

The next time your friends head to your house, serve them up some of this shaved Brussels sprouts salad – and some ice cream with homemade hot fudge sauce for dessert (they ate their greens, right?). Yum!

Have you ever tried a shaved Brussels sprouts salad? What is your go to recipe for last minute entertaining?

Shaved Brussels Sprout Salad With Bacon Vinaigrette

A quick and easy raw salad with tons of flavor that won't wilt in the summer. Perfect for entertaining if you double the recipe or halve it for a weeknight side salad at home.

5 from 10 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

Calories: 103kcal

Author: Michelle

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Ingredients

• 1 pound Brussels Sprouts
• 1 shallot
• 1 clove garlic
• 1/4 cup fresh parsley
• 3 tablespoons bacon grease substitute olive oil if necessary
• 1 tablespoon stone ground mustard
• 1/4 cup red wine vinegar
• 1/2 cup Parmesan cheese grated
• pepper to taste

Instructions

• Wash and trim Brussels sprouts. In a food processor, add the slicer blade and feed sprouts through the chute to shave. Add to a large bowl.
  1 pound Brussels Sprouts
• Mince garlic, and finely chop shallot. Rough chop parsley, then add those to the bowl with the sprouts.
  1 shallot, 1 clove garlic, 1/4 cup fresh parsley
• Warm bacon grease to melting. Add mustard and whisk with a fork. While whisking, drizzle in the vinegar until the mixture is emulsified and everything is evenly incorporated to a thick vinaigrette.
  3 tablespoons bacon grease, 1 tablespoon stone ground mustard, 1/4 cup red wine vinegar
• Pour vinaigrette over the vegetables and toss to coat. Add freshly grated Parmesan and pepper, then stir to distribute. Sprinkle pepper to taste.
  1/2 cup Parmesan cheese, pepper to taste
• Serve immediately or cover and place in the fridge for 1-2 days max.

Equipment

Food Processor

Chef's Knife

Non Skid Mixing Bowl

Notes

• If you do not wish to use bacon grease, you can substitute olive oil.
• If you do not have red wine vinegar, you can use another vinegar in its place.
• Omit the bacon grease and the Parmesan cheese for a completely vegan and gluten-free dairy-free salad, as needed.
• For more tips and tricks, be sure to read the full article above.

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Nutrition

Calories: 103kcal | Carbohydrates: 7.6g | Protein: 4g | Fat: 6.8g | Cholesterol: 10mg | Sodium: 158mg | Fiber: 2.5g | Sugar: 1.9g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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