Shredded Brussels Sprouts with Hot Bacon Dressing
- Total Time
- 0:30
- Prep
- 0:20
- Cook
- 0:10
- Serves
- 12
- Difficulty
- Easy
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