Brussels Sprouts Salad with Creamy Bacon Dressing is a shaved Brussel sprouts salad with delicious flavors and a huge crunch from crispy bacon and sunflower seeds. A creamy bacon dressing amps up the flavors of this easy side dish.
*This post is sponsored by Half Your Plate Canada, an organization that exists to help Canadians to fill half their plates with fruits and vegetables at every meal and snack. I’ve been compensated monetarily but as always, all opinions are mine.
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When you hear the term ‘Brussels sprouts’, what’s the first thing that comes to mind? Soggy? Bitter? A word that’s even worse than either of those?? Well folks, I’m here to inform you that there’s a better way to eat Brussels sprouts than boiled into oblivion, the way grandma used to make them. Raw and shaved.
No, I didn’t write that by mistake. Raw and shaved Brussel sprouts salad may just be my new favourite new way to eat my green veggies! Sure, I like my Brussels sprouts roasted too, and I’m always up for a spinach smoothie, but a salad made with shredded or shaved Brussels sprouts? Sign me up! They’ve got a beautiful texture and a mild fresh taste when they’re raw, and they pair perfectly with savoury bacon, sweet raisins and crunchy sunflower seeds.
This Brussels Sprouts Salad with Creamy Bacon Dressing is the perfect way to enjoy these little green beauties and I know you’re going to love it! It’s easy to make, it’s totally delicious and if you’re anything like me, you’ll have no problem filling half your plate with it!
How to Shave Brussels Sprouts
Essentially, there are three ways to shred or shave Brussels sprouts for the Brussels sprouts salad recipe. Can you guess which is the easiest way to shave the sprouts?
- In a food processor
- With a vegetable grater
- Cut them with a knife
If you guessed that shaving Brussels sprouts in a food processor is the easiest way, you earn a gold star! Most food processors come with a shredding blade that will shave them up in mere seconds, without the risk of cutting your fingers with a knife or shaving your knuckles on the vegetable grater (ouch!)
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Just look at all those textures! Aren’t vegetables great?! Ok, bacon is pretty great too.
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This easy side salad recipe makes about 10 servings, and each serving is only 6 Weight Watchers SmartPoints, so it’s a great salad to reach for in the holiday buffet line!
I hope you enjoy this healthy Brussels sprouts salad recipe!
Looking for more easy side dish recipes? Try my Roasted Carrots with Honey and Balsamic Glaze or my Roasted Beet Salad with Goat Cheese and Orange Vinaigrette!
Brussels Sprouts Salad with Creamy Bacon Dressing
For the Salad:
- 8 cups shaved Brussels sprouts
- 1 small red onion diced
- 4-5 slices bacon cooked
- 1/2 cup raw sunflower seeds
- 1 cup raisins
for the dressing:
- 1/3 cup low fat mayonnaise
- 1/2 cup fat free plain Greek yogurt
- 1 tsp Dijon mustard
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 4 slices bacon finely chopped
- a pinch each of salt and black pepper
- Make the dressing first by combining all the ingredients in a medium bowl and whisking them together well until they're combined. Let the dressing sit in an airtight container in the fridge for at least 2 hours before using. It's a good idea to make the dressing the night before and let it sit in the fridge overnight to let the dressing absorb the bacon flavour.
- When you're ready to assemble your salad, add the shredded Brussels sprouts and the diced red onion to a large bowl. If you're lucky enough to be able to find your Brussels sprouts at the grocery store pre-shredded, that's great. If not, running them through the food processor fitted with the slicer attachment or shredding them using a mandoline will do the trick too. Just be sure to wash them (and dry them) first, and cut off the stem ends before shredding.
- Add the dressing to the Brussels sprouts and the diced onion and toss thoroughly. Add the raisins and the sunflower seeds and toss again until they're evenly distributed throughout. Crumble 4-5 strips of bacon over the top of the salad, give it another toss, and then cover the bowl with some plastic wrap and refrigerate for about 20 minutes before serving. This will help the shredded Brussels sprouts absorb some of the moisture from the dressing and it will intensify the flavour.
- Once the salad has rested in the fridge for about 20 minutes, it's ready to serve!