I told you it was coming: shredded Brussels sprouts salad!
More sprouts! When I first wrote about Brussels sprouts, many readers suggested shredding them into a salad. For some reason that sounded incredibly appealing, so I tried it — and loved it.
Watching the sprouts transform from firm little rounds into delicate shreds was oddly satisfying. They look so cute when shredded and the texture is fantastic.
To be honest, I’ve been enjoying the original sprouts mix without the bacon or its grease — pan-roasted with a little olive oil, balsamic, salt and pepper. It’s simple and delicious. But when trying a new variation I started gently: one slice of bacon and a small sprinkle of cheese. That tiny addition transformed the salad. And of course, once I tasted it, more bacon and more cheese followed — because that’s how it should be.
Even though I often tease about not loving vegetables, this dish is a revelation. It may be the chopped-salad format, or the bacon and cheese, or simply that it’s utterly delicious. In short: scrumptious and irresistible. I truly believe even the most skeptical vegetable eater would enjoy this shredded Brussels sprouts salad.
Shredded Sprouts Salad
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Ingredients
- 2 cups whole Brussels sprouts
- 1/2 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 slice bacon, fried and crumbled
- 1/2 ounce grated asiago cheese
- 1 tablespoon balsamic vinegar
Instructions
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Trim the stems from the Brussels sprouts if you prefer.
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Pulse the sprouts in a food processor until they become small shreds. Alternatively, shred them by hand. Aim for varied-sized pieces — you want texture, not crumbs.
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Melt butter in a large skillet over medium heat. Add the garlic and shredded sprouts, season with salt and pepper, and sauté 5–7 minutes until the sprouts begin to brown. Stir in the balsamic vinegar so the sprouts are evenly coated and sauté 1–2 more minutes. Remove from heat and transfer to a plate.
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Top with crumbled bacon and a light sprinkle of grated Asiago. Serve and enjoy.
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Can someone please tell me who I am? Because I really don’t know—Brussels sprouts, what?!
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