Shaved Brussels Sprouts Salad with Dijon Vinaigrette
This raw Brussels sprouts salad has crisp, smoky bacon along with chewy, sweet cranberries, and tangy dressing to compliment the bitter, peppery Brussels sprouts.
Course: Salad
Cuisine: American
Keyword: brussel sprouts
Servings: 4
Calories: 226kcal
Ingredients
16ouncesBrussels sproutsraw
4slicesbaconthick-cut
2garlic clovesminced
3tablespoonsred wine vinegar
1teaspoonDijon mustard
1teaspoonsugar
1/4teaspoonpepper
3tablespoonsolive oil
1/4cupdried cranberries
1/4cuproasted pepitas
Instructions
Add the garlic, red wine vinegar, Dijon, sugar, salt, and pepper to a large bowl and whisk to combine.
Slowly stream in the olive oil, whisking constantly to emulsify the dressing. Set aside.
Using a very sharp knife, slice the Brussels sprouts as thin as you can get them.
Using your hands, massage the Brussels sprouts to soften and separate the leaves.
Add the Brussels sprouts to the bowl with the dressing, followed by the bacon, cranberries, and pepitas.
Toss well to combine, cover, and place in the refrigerator for 30 minutes, stirring every 10 minutes.
Just before serving, taste the salad, and adjust the salt and pepper to your liking.