Shredded Brussels Sprout Salad

Shredded Brussels Sprout Salad, a fast and easy veggie salad with crispy bacon, parmesan cheese and a creamy delicious dressing. This tasty salad is the  perfect side dish for any meal especially a Summer BBQ.

I was never a great lover of Brussels Sprouts, to tell the truth I only started to love vegetables when I arrived in Italy and tasted the way my mother-in-law and other Italians made vegetables. And that meant not just boiled and plopped on a plate!

It is amazing what a little drizzle of olive oil and a sprinkling of salt can do to a vegetable. And that includes boring limp spinach to some fresh picked Green Beans or even one of our favorite sauteed cicory!

Recipe Ingredients

• Brussels sprout – raw brussels sprouts shredded
• Olive oil – good quality extra virgin olive oil
• Pancetta – or bacon chopped
• Mayonnaise – regular or light
• Parmesan cheese – freshly grated
• Mustard – regular or dijon mustard
• Garlic – chopped garlic cloves
• Pepper – pepper of choice, I used black pepper
• Salt
• Balsamic vinegar

How to make a Shaved Brussels Sprouts Salad recipe

Shred the Brussel Sprouts with either a shredder, mandoline or sharp knife.

Cook the chopped bacon or pancetta in a frying pan, drain and set aside.

In a large bowl add the shredded sprouts, cooked cubed bacon or pancetta and a couple of tablespoons of olive oil.

In a small bowl whisk together the mayonnaise, grated parmesan cheese, mustard, minced garlic, salt and pepper and balsamic vinegar.

Drizzle the dressing over the shredded sprouts and toss together. Chill in the fridge before serving.

Once the warm weather hits there’s nothing quite like a tasty salad, whether you serve it as a side dish or a main dish they can’t go wrong, we really enjoy a Creamy Italian Pasta Salad or a Roasted Pepper Pasta Salad one of our favorites is definitely this Homemade Creamy Italian Dressing with Grilled Chicken.

Where did Brussel Sprouts originate?

While they are commonly associated with Brussels in Belgium, they actually originated in ancient Rome, around the 5th century. The Romans were the first to cultivate wild cabbage, which eventually gave rise to the Brussels sprouts we know today.

Over time, the vegetable made its way across Europe, gaining popularity in regions such as the Netherlands and France. However, it was in Brussels, Belgium, where it found its name and gained significant cultivation and culinary recognition.

Can I add nuts to the salad?

If you like nuts in a salad then yes you absolutely can add them. Chopped pecans, almonds or even walnuts would be a good choice. Or how about adding some sunflower seeds, pumpkin seeds or even some dried cranberries?

You could also substitute with parmesan cheese with feta cheese or goat cheese if you prefer.

How to store the Brussel Sprouts salad

Any leftover salad should be stored in the fridge in an airtight container in the fridge. It will keep for up to 1-2 days in the fridge.

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So if you are looking for something a little different in a salad either as a side dish, or even main dish I really think you will enjoy this Shredded Brussel Sprout Salad with Bacon and Parmesan Cheese. Buon Appetito!

Shredded Brussel Sprout Salad

Rosemary Molloy

Shredded Brussel Sprout Salad, a fast and easy veggie salad with crispy bacon, parmesan cheese and a creamy delicious dressing.  This tasty salad is the  perfect side dish for any meal especially a Summer BBQ.

5 from 9 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Dish, Side Dish

Cuisine American/Italian

Servings 4 servings

Calories 185 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

BRUSSEL SPROUT SALAD

• 3 cups shredded brussel sprouts**
• 2 tablespoons olive oil
• ¼ cup cooked cubed bacon or pancetta

FOR THE DRESSING

• 3 tablespoons mayonnaise
• 2 tablespoons freshly grated parmesan cheese
• 1 teaspoon yellow mustard
• 1 clove garlic minced
• dash pepper
• ¼ teaspoon salt (more or less to taste)
• 1 tablespoon balsamic vinegar

**I shredded my brussel sprouts with a food processor, pulse just until shredded (2 or 3 pulses and 5 or 6 at a time)

Instructions

 

BRUSSEL SPROUT SALAD

• Cook the chopped bacon or pancetta in a frying pan, drain and set aside.
• In a large bowl combine the shredded Brussels sprouts, olive oil and cooked bacon or pancetta.

FOR THE DRESSING

• In a small bowl whisk to combine, the mayonnaise, parmesan cheese, mustard, minced garlic, salt and pepper and balsamic vinegar.
• Drizzle the dressing over the brussel sprout mixture and toss gently to combine. Let chill 30-60 minutes before serving. Enjoy!

Notes

If you prefer the salad at room temperature, then let it sit 15 minutes after combining and then serve.

Any leftover salad should be stored in the fridge in an airtight container in the fridge. It will keep for up to 1-2 days in the fridge.

Nutrition

Calories: 185kcalCarbohydrates: 7gProtein: 3gFat: 16gSaturated Fat: 2gCholesterol: 7mgSodium: 293mgPotassium: 256mgFiber: 2gSugar: 2gVitamin A: 520IUVitamin C: 56.3mgCalcium: 55mgIron: 0.9mg

Keyword easy brussel sprout salad, easy salad, shredded brussels sprout salad

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