This crispy, crunchy Shredded Raw Brussels Sprouts Salad is full of flavor, texture and deliciously easy to make!
Get ready to add this recipe to your big salads repertoire because you’re going to be making this one over and over again. Shaved raw brussels sprouts with crispy bacon, creamy avocado, earthy Manchego cheese, sweet green peas and crunchy almonds all tossed in a mustardy vinaigrette – it’s a wildly delicious, restaurant quality salad that you can easily throw together in about 15 minutes.
This recipe is inspired by the Shaved Brussels Sprouts salad at Summer House Santa Monica. In a moment of “I don’t feel like cooking tonight” weakness, I paid way too much money to have this salad delivered to my front door. It was super delicious but of course, my first thought was, I can easily make this at home – so I did, and now you can too!
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Ingredients
One of the things I love most about this recipe is that all of these ingredients are easily found at Trader Joe’s!
- Brussels Sprouts – There are a few ways to get shaved Brussels sprouts. The best way – grab yourself a bag of fresh (not frozen!) pre shredded sprouts from the grocery store. I can always find them at Trader Joes or Target! You can also easily shred whole Brussels sprouts using the slicing blade disc in your food processor. Be sure to was them thoroughly and trim the tough ends with a knife first. If you have a lot of patience and more time, you can also thinly slice them with a sharp chef’s knife.
- Green peas – defrosted frozen green peas are perfect for this recipe.
- Bacon – crispy bacon is a must. The bacon grease also serves more than one purpose in cooking the shallot and flavoring the dressing. A non-negotiable.
- Avocado
- Manchego Cheese – If you don’t have it, use shaved parmesan cheese.
- Sliced Almonds – pistachios also work well.
- Shallot
- Olive oil
- Red wine vinegar
- Dijon mustard – don’t use yellow mustard. It’s not the same!
- Honey – Adds sweetness to the dressing. I love to use hot honey for a little something extra. You can also use maple syrup.
Is it safe to eat raw Brussels sprouts?
Yes, it’s totally safe! Shredding or shaving Brussels sprouts makes them crunchy and easy to chew. A vinegary dressing adds acidity that helps tenderize them and balance any bitterness.
Step by Step Instructions
Step 1: Chop the bacon up into half-inch small pieces.
Step 2: Finely mince the shallot
Step 3: Cook the bacon in a high rimmed skillet on medium low heat until crispy. Use a spoon to carefully transfer the bacon to a large mixing bowl.
Step 4: Once the bacon is removed from the pan, add the minced shallot and cook on low until soft and translucent. Use a spoon to transfer the shallots to a small bowl, scooping up about a tablespoon of the bacon grease along with it.
Step 5: Add olive oil, red wine vinegar, dijon mustard and honey to the shallots and whisk together to make the dressing.
Step 6: Add shaved Brussels sprouts, peas, almonds, avocado and cheese to the bowl with the bacon. Pour in dressing and toss well to combine. Serve immediately.
⭐️ Pro Tip: Use a vegetable peeler to shave big shards of cheese to give this salad major restaurant vibes.
Storage Recommendation
Salads with avocado are best when eaten immediately. If you’re not sure you will finish it all, don’t fret! Brussels sprouts hold up very well. Mix the rest of the ingredients together and don’t add in the avocado. Top just your portion with avocado. Store leftovers in an airtight container in the fridge for the next day.
What to serve with shaved Brussels Sprouts Salad
I love this salad so much that I have a hard time not eating the entire bowl myself. It works as a big meal salad or makes a great side dish paired with any protein, especially for a dinner party. It’s sure to impress your guests. Also, raw Brussels sprouts don’t get soggy so you can dress and toss the salad, set it out and be worry free! A perfect side dish!
- For a dinner party serve it with this roast chicken and potatoes, roast beef or a beef tenderloin.
- For an easy weeknight meal at home try it with this baked fish some grilled chicken.
More of Jessica’s Favorite Big Salads
Shredded Raw Brussels Sprouts Salad with Crispy Bacon
Ingredients
- 10 oz shredded brussels sprouts about 3-4 cups
- 5 slices bacon
- ¾ cup green peas
- 1 avocado cubed
- ¼ cup sliced almonds
- ⅓ cup shaved Manchego cheese
- 1 shallot
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1.5 teaspoons dijon mustard
- 2 teaspoons honey
Instructions
- Chop the raw bacon into one inch pieces and finely mince the shallot.
- Cook bacon over medium-low heat in a high rimmed skillet until brown and crispy. Turn the heat down to low and use a slotted spoon to remove the bacon from the pan and add to a large mixing bowl. Leave the bacon grease in the pan.
- Add the minced shallots to the bacon grease and cook on low until translucent.
- Use a spoon to scoop out the shallots along with about a tablespoon of the bacon grease into a small, heat-safe bowl.
- Whisk olive oil, dijon mustard, red wine vinegar and honey into the shallots and bacon grease to make the dressing.
- Add shaved Brussels sprouts, green peas, almonds, cheese and cubed avocado to the bowl with the cooked bacon.
- Toss ingredients with all of the dressing and serve immediately.
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