Bacon and Brussel Sprout Salad

brussel sprout salad

I’m sneaking bites of brussel sprout salad from the fridge every 3 minutes. I think that means I’m a grown up now.

Brussel sprouts in and of themselves are kind of fun, but really, how fun are shaved brussel sprouts? This salad is full of fun things. Like using a nifty mandoline, making your house smell like bacon, and whisking emulsions. Just try saying that. Emuuuulsion.

But it’s not fun to get cut with the mandoline, eat all the bacon impulsively, and whisk dressing onto your new shirt, so don’t do any of that.

DO make this salad and be happy with your crunchy little self, because it is a flavor and texture wonderland. There’s so much to love: smoky bacon, chopped almonds, sharp shredded cheese, citrus and shallot vinaigrette, and those cute green balls of joy – brussel sprouts – shaved into adorable, um, shreddings.

My crazy adorable brothers are proof that this salad is serious YUM.  Even these wild ones looooved the sprouts.


Speaking of new shirts with oil on them, remember that other shirt that I told you about? The Mossimo swim cover-up that I thought was a REAL shirt, and then made fun of myself for buying more Mossimo?  It all came full circle yesterday.  As I was making this salad, Bjork asked me where I got my new (oil-stained) shirt.  After giving myself a minor neck injury trying to see the tag when I really could have just asked him to look for me, good ol’ Mossimo made its second appearance in my life within, like, 48 hours.

Does Mossimo make you think of a suave middle-aged man with dark longish wavy slicked back hair?

I don’t know. I just try to be honest.

Now let’s eat bacon.

brussel sprout salad

PST! I’ve since made an updated version of this recipe that is just barely slightly tweaked and has new pictures. Check it out here!

AND WAIT! Here’s the mandoline that I’ve used for this recipe for the last three years – works like a charm every time. I also use this for thinly sliced potatoes (I’ve got a recipe for those coming up that I am oh so excited about – eeeeeeh!) and thinly sliced apples for this cake, but honestly, this bacon and brussels sprout salad (and brussels sprouts salads in general) is the thing I use my mandoline for the most often. And even if that was all I ever used it for, it would be well worth the $14! It’s an early Merry Christmas to your brussels sprouts loving self.

5.0 from 15 reviews
Bacon and Brussel Sprout Salad
Prep time: 
Total time: 
Serves: 8-14
  • 1 lemon
  • 1 orange
  • 1 large shallot, minced
  • ½ cup olive oil
  • salt and pepper
  • 6 slices cooked bacon, crumbled or chopped
  • 4 dozen brussel sprouts
  • 1 cup almonds
  • 1 cup grated Pecorino-Romano cheese
  1. Cook and crumble the bacon.
  2. Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
  3. Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
  4. Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.
The serving size depends on how you are eating it. If it's for an entree sized portion, you'll get about 8-10 servings. If it's a side, it could be closer to 14. We served this on Mother's Day with eleven people and we had some left over. Keep in the fridge for 1-2 days.
Nutrition Information
Serving size: 10 servings Calories: 284 Fat: 22 grams Saturated fat: 4.5 grams Unsaturated fat: 17.5 grams Carbohydrates: 11 grams Sugar: 2 grams Fiber: 5 grams Protein: 11 grams Cholesterol: 11 grams

In other news, we’ve finally picked our apartment in Cebu!

Pictures on Friday!

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  1. I’ll be honest – I’m not much of a brussel sprouts fan but I will most definitely devour this! (As for the mandoline, I’ve cut myself a countless number of times that I finally had to invest in mandoline gloves – it’s seriously a life-saver!)

    • I mean, really, is there anyone who IS a brussel sprout fan? Besides Julia (her comment claims that she is!)? I know I’m not really, but I love love love this salad. And mandoline gloves? Yes please.

    • Diane in Wisconsin says:

      Mandolin glove owner as well. Should have purchased at the same time – would have save many many cuts!!

  2. On so many levels, I can’t wait to try this salad – number one is the mandoline. My husband will totally be on board as my shredder! Ok, and bacon, of course is tied for first place. And the fact that I’ve still NEVER EATEN brussel sprouts? C’mon now. There can’t be a better way.
    Mossimo, my friend, is where it’s at. As you are learning. Back in the day they were a skater brand. Now, they are actually cute. They’ve done a turn about with their target consumer, I think about 5 years ago. Erase all those greasy skater visions and visions of skeevy grey-haired men!

  3. I make something similar with walnuts. YUM!

  4. This salad has everything that makes my life worth living. If I’m eating this, we’re looking at 4 servings. Which is okay by me.

  5. I am ALL OVER THIS. I just discovered pre-shaved brussels at Trader Joe’s, like, yesterday….sooo, perfect timing AND no mandoline-finger-slicing necessary.


  6. My main problem with brussel sprouts is that they’re so big and round but I’m super keen on them when they’re shaved. And served with bacon obviously.

  7. Oh yum this looks so good! I would definitely fall under the category of injuring myself while making such a recipe. I think it’s par for the course when it comes to cooking or baking for me. If I’m not burning my skin off I’m slicing my finger.

  8. this looks awesome. i was just talking about brussel sprouts with a friend who doesn’t like them. maybe this will convince her!

  9. Brussels sprouts are one of my favorites and with bacon, even better!

    • Really? How are they your favorites? How do you usually make them?

      • I’m late to this party but just found this recipe, going to try! I LOVE brussels sprouts roasted–cut off bottoms, slice in half, toss with olive oil and kosher salt and roast those babies. LOVE. I esp love the little leaves that fall off and get crispy/crunchy. I mean seriously.

        • Glad to have you at the party even if it’s late! :) hope you like the salad!

          • I love brussels sprouts, too.

            I like to steam them and eat them dipped into melted butter with a few drops of lemon juice mixed into it. Also, love them steamed, or cooked in water until tender, with melted cheese sauce on top…yummy! They are also good roasted. They are one of my favorite vegetables, and I can make meal out of just brussels sprouts sometimes.

  10. Not really a brussel sprout fan…but that was wise of you to add in bacon…I’d love to try this =)

  11. Hmm, sneaking brussel sprouts into my bacon is generally frowned upon. This looks pretty yummy though. 😉

  12. This recipe looks really tasty! I’m not a fan of cooked brussel sprouts, but I do think I’d enjoy this recipe since they’re raw.

  13. this made my mouth water…this salad looks AMAZING. like, i wouldn’t even think i’m eating salad. yum, Lindsay!!

  14. ALL. OVER. IT. AND. IN. IT. TOO.

  15. I actually just learned to love brussels sprouts not that long ago so I’m super excited to try something like this(so far I pretty much only like them roasted). This looks beautiful, and delicious!

  16. Mmm, love sprouts! I tried one of these shredded sprout salads awhile back and it was so vinegary that I couldn’t even eat it. I’m happy to see a recipe with zero vinegar in it. :)

  17. Shaved brussel sprouts rule! I made a shaved brussel sprout salad for Thanksgiving last year, and everyone loved it. Only after eating did someone ask what was in it. When I told them the response was.. “really?” “RAW brussel sprouts??” “hmmmmm”. It was amusing because the idea of raw brussel sprouts really does sound vile :)

    Nice to be here, I am a first time visitor!

  18. Interesting use of brussel sprouts. I have never tried one, this will be my debut to eating them. Looks great!

  19. Wow oh wow. What could be better than a salad with bacon in it? A Brussels sprouts salad with bacon in it. So amazing!

  20. This looks so good. I had a salad like this at a restaurant a few years ago; it was the best salad I’ve ever had and have been trying to duplicate it since, but haven’t been able to. This might just be the recipe I’m looking for. Thanks for sharing!

    • Funny – was it Bottega?? This recipe is adapted from a Bottega restaurant recipe! :)

      • It was actually a restaurant called Bacco in Michigan where I live. I can imagine Bottega’s would be even better than the one I had though!

        • The one from Bottega actually had a hard boiled egg in it (pushed through a sieve, to be exact) but I’m not a big fan of eggs and that sounded like a lot of work, so I skipped it. I’ll have to check out Bacco next time we’re in Michigan! :)

  21. Kay Anderson says:

    We eat brussel sprouts at least twice a week in our house. Roasted in the oven with a little olive oil , salt and pepper….Yum!

  22. Jennifer says:

    Brussels sprouts are one of my favorite things ever. I would eat this for dessert. Can’t wait to get to the store and whip this up!

  23. Jennifer L. says:

    I make a dish like this for Thanksgiving but hot and with toasted pine nuts instead of almonds. Can’t wait to try it cold as a salad. I put the brussel sprouts through the Cuisinart with the slicing disk blade. Takes seconds to slice and no blood.

  24. Suzanne says:

    I am not a fan of brussel sprouts, but this has changed my mind! It was a big hit for dinner last night, and my 7 year old would not stop eating it. Thanks for a new great dish.

  25. I love Brussel Sprouts so I was so happy to see this recipe , gorgeous and thank you for the recipe xoxo

  26. Made with hazelnuts and almonds. Also added craisens and honey crisp apple for a little sweetness. Delicious!

  27. OMG! This salad is the best! Just made it tonight for dinner and my husband devoured it!! Can’t wait to eat the leftovers tomorrow for lunch:) I had half a can of artichoke hearts open and I chopped them up and added them too…so good with or without them. I can’t wait to make it as a side dish to my next dinner with friends…it’s sure to be a hit!

  28. I made this tonight! I had bought brussels sprouts a couple days ago and was looking for a recipe with ingredients I have on hand. After seeing a completely different brussels sprouts salad recipe that called for ingredients I didn’t currently have but falling in love with, I googled for a second brussels salad recipe and stumbled upon this. I had almost everything on hand for the recipe (I cook A LOT so I keep the broad staples on hand at all times) except for the shallot, so I used some white onion and added a touch of fresh garlic.

    This was amazing! The mandolin was a bit tiring but worth it for the recipe. I did have to be super careful not to cut myself but I didn’t cut myself in the end so that’s pretty good! I made a mess of shaved brussels sprouts but managed to not spill the oil :)

    One thing I did add to the recipe was instead of adding extra oil, which I felt it probably needed (or maybe I had extra sprouts so the dressing didn’t quite make enough) I just dumped the leftover drippings from the cooked bacon on top and voila! Perfect! Yum yum yum! I’d do that again next time too :)

    • That sounds divine. I’m doing that next time!

      • Update!

        My boyfriend loved this salad. It made a lot, though, so he got creative with the leftovers for breakfast this morning. He diced a potato and sauteed it in oil until cooked with some onion and garlic. Once that was cooked he added two portions of the brussels salad to the pan until heated and then pressed it down in the pan to crisp it a little on both sides to make a hash. Then he portioned it onto plates and topped the two portions with a fried egg. Break the yolk and let it run all over. Delicious breakfast hash! So good! LOVE LOVE LOVE.

  29. I just made this – and yum!!! thanks for sharing :)

  30. I made this last night and it was wonderful, the citrus addition was clever. I added cubed roasted sweet potatoes and dried cranberries to make it more of a main dish and to get my kids to eat it 😉

  31. Just to be clear, you didn’t cook your brussel sprouts at all? I tossed mine in with my sweet potatoes and cooked them lightly.

  32. I have to try this, it looks delecious!

  33. This looks great. Gonna try it asap!

  34. Been working on this salad over the last few days. I made it to go along with our Thanksgiving leftovers. Holy yum! Loved it, and even my husband who hates brussels sprouts loved it. Thanks!

  35. I am catering a luncheon on Wednesday and I’m thinking of doing this salad as a hot side dish. I personally have never met a brussel sprout that I didn’t LOVE, and when you add bacon? A match made in heaven! I’ll let you know how it turns out and I’ll come back to rate it also (although when you’ve cooked as long as I have, you can tell when a recipe is just going to work!). I think I’ll add some craisins, too… color, texture. Oh the possibilities!

  36. This sounds like the perfect way to be sneaky with one of my fav veggies. I am adding this to my Christmas menu. I do have one question though. Can I put the sprouts in my food processor on the shred function? It’s what I use to make lettuce and cabbage slaw. Ok one more question. Can I buy frozen and just not cook?
    thank you!!!! looking forward to this recipe.

    • I wouldn’t use frozen ones. Personally I think the raw brussel sprout crunchiness is the best part. :) But you could try the food processor thing! Let me know how it works – I love the texture of them when you slice them with the mandoline but if you can do it in the food processor with similar results, it would save lots of time! :)

  37. Hey Lyndsay! I’m making this tonight for my supper club as I got tasked with salad. Can’t wait to taste it; it looks amazing!

  38. I noticed in the blog you say sharp cheddar cheese, but the recipe and the picture have peccorino-romano. Does is it okay to use either?

    • Sharp shredded cheese. :) sorry to be confusing, I meant to say that the cheese has kind of a sharp flavor to it. It should definitely be Peccorino-Romano cheese.

  39. Mossimo = “The Wedding Planner”, for me.

    Maybe this bacon + brussel sprout combo will work magic on the Hubs the way cabbage + bacon did.


  40. Stephanie says:

    Can you use frozen Brussel sprouts? I went to two places and couldn’t get fresh ones.

    • I don’t think they would really shred the same way fresh ones would. But you could probably slice them and saute them and make it a warm salad instead!

  41. I loooove brussel sprouts and love bacon so I am naturally going to test this salad out. Usually I slice the brussel sprouts in half and fry them alongside the bacon. Mmmm bacon. I won’t use the mandolin slicer though, I’ll just slice, I think it’ll be easier, unless I can find brussel sprouts the size of a potato!

  42. I stumbled upon this yesterday, searching for a shaved brussels sprout salad that used ingredients I had on hand. It was really delicious – and it disappeared quickly at our neighborhood block party.

    I used my cuisinart slicing disc instead of a mandolin and it worked really well.

    I’m looking forward to trying more from the site. Thanks for a wonderful introduction to your blog!

  43. I’m going to make this for our church’s homecoming tomorrow. I’ll have to use frozen or I was thinking about making it a broccoli salad.

  44. beautiful and healthy! how do you shave the Brussels safely with the mandolin?? I’ve only done potatoes and onion on mine… thx

    • I hold it at the base and then I keep my fingers very close and the width setting as thin as possible. I stop when I’m about an inch away from the base. I’ve cut myself a few times (with brussels sprouts and other things) but as long as I’m really careful, it works great. :)

  45. I made this last weekend and there was no leftovers. My cousin loved it so much she made a big batch and ate it everyday. Planning to make some today with pomegranate!

  46. My husband and I made this salad last night. We sliced the Brussel sprouts and sauted them for a few minutes since I couldn’t figure out how to use the Mandolin. Next time, I may try the Cuisinart. This salad is incredibly delicious! Thanks Lindsay!

  47. Just made this for a dinner side and it was delicious. I subbed pine nuts for the almonds and fried my own turkey bacon. I also had a wedge of maytag bleu cheese that I crumbled lightly on the top. I used my amazing food processor to slice the brussel sprouts!

  48. Just stumbled upon this recipe on Pinterest! I made brussel sprouts slaw a couple days ago. Adding bacon is a great idea…I will definitely try that next time! Thanks for the recipe!

  49. I made this salad for lunch every day this week, except I used feta instead of the Romano cheese because I had it on hand and love feta. This salad was SO good. I was surprised that a salad with so few ingredients could be this tasty, but I loved it. Can’t wait to find another one of your salads for next week!
    (I also used my food processor to shred the Brussels sprouts, worked like a charm!)

  50. Jenifer says:

    Any idea how much cups of shredded brussel sprouts came out of 4 dozen? I want to make this, but plan on buying the pre-shredded brussel sprouts from Trader Joes!

    • I would do 4-6 cups. That’s a little vague but it’s pretty adaptable, so depends on how many people you need it to serve. I think you could get by with one bag – they’re pretty good sized, right?

      • I ended up using a bag and a half, but probably could have used two bags. They are 10 oz. each.

        This was tasty. I think next time I will add something sweet — maybe a diced apple. Thanks for sharing!

  51. I saw this recipe and HAD to make it!! Although, I did make a couple of changes… I added a few splashes of balsamic vinegar, and a squirt of Dijon mustard. At the end, I was making hard boiled eggs for lunch anyway and just added a crumbled one on top. Soooo good! I will be sharing and recommendation to many! Thanks for the idea!

  52. This was soooooo good!! Made it last night for my family (2 kids and a husband who loved it). Easy to make; leftovers are amazing…even cold. :) I used parm and feta and no shallots…because that’s what I had in my kitchen. five stars.

  53. I just made this for dinner tonight. Didn’t have all of the ingredients so changed it up a bit. No shallots on hand – so used sweet onion; no orange so just did fresh lemon with a splash of OJ. Walnuts instead of almonds and avocado oil in place of the olive. Had some shaved parm/Romano handy to finish it off. Just had a little taste and cannot wait to serve it! Fabulous!!

  54. This recipe looks very yummy. I do not have a mandolin and really don’t want to purchase one for one recipe. My grocery store sells broccoli
    slaw, do you think that would work?

  55. So, you don’t cook the brussel sprouts at all? I’ve never eaten them raw, only broiled or sauteed. Looks delicious tho!

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  57. Like the salad – who knew raw Brussels Sprout would taste so refreshing?

    However, the dressing was disappointing. I am glad your recipe said to add it on right before serving, so I only added it to a small batch, and ended up discarding the rest of the dressing. I am now eating this salad with Blue Cheese dressing and it tastes pretty good. Thank you for introducing me to raw Brussels Sprout.

  58. Cindy Litchfield says:

    Thank you for making the recipe printable. I haven’t figured out how to pin.

  59. I have made this several times now, and just wanted to add that it’s delicious as a pasta salad too. Just boil pasta to the right done-ness, drain and cool and it’s amazing! I let sit in the fridge for a little bit and the dressing soaks up pretty quicklky, so I add more as needed. I also let the bacon and almonds on the side for vegetarian and nut allergy people. It has been a huge hit wherever I’ve brought it. Thanks for a great recipe!

  60. Billie-Ann says:

    Hi! I absoultley loved the recipe and plan on making it this Sunday for Easter! I have one concern…can I slice the Brussels and keep in fridge overnight, so it will be less work Sunday morning? Just worried about them wilting and loosing the best part the crunch!

  61. Hello,

    Your recipe looks great, I absolutely love brussel sprouts, but I haven’t try them raw yet, I have to try this soon!

    I came to tell you that I have a blog where I translate recipes into my mother tongue, French. I translate recipes that I like (like this one) or recipes that people who don’t know English well enough ask me to translate.
    I have translated your recipe and used your picture, but I gave you credits. You can check by yourself at:

    If there is any problem with that, I will remove/change the article, just let me know.

    Your blog is awesome, I will probably translate other recipes if that’s ok, so that people in France can taste your delicious recipes!



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