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Shredded Brussel Sprout Salad

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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.

brussel sprout salad in a black bowlBrussel Sprout Salad with Bacon

I was never a great lover of Brussel 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 from the garden!

brussel spouts, bacon & parm in a large bowl and dressing in a small bowl

Other Salads you may Enjoy

  1. Creamy Italian Pasta Salad
  2. Roasted Pepper Pasta Salad
  3. Homemade Creamy Italian Dressing with Grilled Chicken

And yes it is true Brussel Sprouts actually do get their name from Belgium!  They were cultivated there from as early as the 13th century. 

brussel sprout salad in a black bowl

How to make a Brussel Sprout Salad

  • Shred the Brussel Sprouts with either a shredder or Food Processor.
  • 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 mayonnaise, grated parmesan cheese, yellow mustard, minced garlic, salt and pepper and balsamic vinegar.
  • Drizzle the dressing over the shredded sprouts and toss together. So good!

upclose brussel sprout salad

I’m trying to get into Summer Cooking but even in Italy it is a little tough, we are having quite the rainy season. It’s makes me want to make a comfy Beef Stew instead.

But I decided to give a Shredded Brussel Sprout Salad a try after trying it for the first time at a wonderful friend’s house back home. I thought what a great idea a Brussel Sprout salad was instead of the regular Coleslaw Salad.

A few days later I happened to be  checking out Canadian Living‘s Salad Magazine and saw the recipe for a Shredded Brussel Sprout Salad and knew I had to give it a try. I changed it up a bit. And I have to say it is really delicious.

Who would have known shredded Brussel Sprouts could taste so good.

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!

brussel sprout salad in a bowl

upclose brussel sprout salad
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5 from 6 votes

Shredded Brussel Sprout Salad

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.
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Course Main Dish, Side Dish
Cuisine American/Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 185kcal
Author Rosemary Molloy

Ingredients

BRUSSEL SPROUT SALAD

  • 3 cups shredded brussel sprouts**
  • 2 tablespoons olive oil
  • 1/4 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
  • 1/4 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)

    US Customary - Metric

    Instructions

    BRUSSEL SPROUT SALAD

    • In a large bowl combine shredded brussel 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 sit 15 minutes before serving.  Refrigerate leftovers for 1-2 days.  Enjoy!

    Nutrition

    Calories: 185kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 293mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 56.3mg | Calcium: 55mg | Iron: 0.9mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

     

     

     

     

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      • Rosemary says

        Hi Rudi, as long as they are raw and thawed, I think it might work. You might need to towel dry them after they are shredded. Let me know.

        Reply

    2. David says

      5 stars
      Great salad. Brussells sprouts do hail from Belgium. They are named after the city of Brussells. There is no city there named “Brussel,” which is why they are correctly “Brussells” sprouts, not “Brussel” sprouts.

      Reply

    4. Diana says

      5 stars
      Awesome salad!
      I added a shedded carrot to the mix, removed the dairy and added maple syrup to the dressing. As a Canadian, anytime I have bacon, I add maple syrup. Lol

      Reply

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