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Shaved Brussels Sprouts Salad with Dijon Vinaigrette

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.
Author 5 Minutes for Mom


  • 16- ounces raw Brussels sprouts
  • 4 slices thick-cut bacon
  • 2 garlic cloves minced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/4 cup dried cranberries
  • 1/4 cup roasted pepitas


  1. Add the garlic, red wine vinegar, Dijon, sugar, salt, and pepper to a large bowl and whisk to combine.
  2. Slowly stream in the olive oil, whisking constantly to emulsify the dressing. Set aside.
  3. Using a very sharp knife, slice the Brussels sprouts as thin as you can get them.
  4. Using your hands, massage the Brussels sprouts to soften and separate the leaves.
  5. Add the Brussels sprouts to the bowl with the dressing, followed by the bacon, cranberries, and pepitas.
  6. Toss well to combine, cover, and place in the refrigerator for 30 minutes, stirring every 10 minutes.
  7. Just before serving, taste the salad, and adjust the salt and pepper to your liking.
  8. To serve, sprinkle extra pepitas on top!