Shredded Brussels Sprouts with Hot Bacon Dressing

Total Time
30 min
20 min
10 min
This almost slaw-like salad adds freshness and crunch to the holiday table.


uncooked Brussels sprouts

2 pound(s), tough ends trimmed

uncooked reduced fat center cut bacon

¼ pound(s), finely diced

apple cider vinegar

¼ cup(s)

Dijon mustard

3 Tbsp

black pepper

1 tsp, freshly ground

kosher salt

1 pinch, or to taste, optional


  1. 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.
  2. 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.
  3. Serving size: 2/3 c


Choose center cut bacon whenever possible so you get more meat and less fat, but still so much flavor.

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