Shredded Brussels Sprouts with Hot Bacon Dressing
- Total Time
This almost slaw-like salad adds freshness and crunch to the holiday table.
uncooked Brussels sprouts2 pound(s), tough ends trimmed
Bacon center cut, uncooked¼ pound(s), finely diced
apple cider vinegar¼ cup(s)
Dijon mustard3 Tbsp
black pepper1 tsp, freshly ground
kosher salt1 pinch, or to taste, optional
- Thinly slice Brussels sprouts with a sharp knife, or with a mandoline. (If you’re using a knife, cut each sprout in half, then lay it flat side down on a cutting board so it doesn’t wobble as you're cutting it into thin slices.) Transfer shredded sprouts to a large bowl.
- Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Turn off heat; stir vinegar, mustard and pepper into pan. Pour bacon dressing over sprouts; stir to combine. Season with salt (optional – will vary depending on the saltiness of your bacon); serve immediately.
- Serving size: 2/3 c