Brussels sprouts raw and thinly sliced are delicious… who knew? Surprisingly very mild, the Brussels sprouts in this slaw-centric recipe are paired perfectly with some salty bacon, sweet dried cranberries and crunchy nuts. Mix and match what you have on hand – walnuts, feta, goat cheese, golden raisins or cherries – it all works.
Tip from my kitchen: Slicing little Brussels sprouts on a mandolin is dangerous work (I have 3 fingers to prove it). Opt for the slicer blade on your food processor – it’s quicker and safer.
- 1/4 cup (1/8 ounce) tablespoons finely grated Parmesan
- 4 slices bacon, cooked crispy & crumbled
- 1/2 cup dried cranberries (or Craisins)
- 3 tablespoons toasted pine nuts
- 3 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/8 tsp kosher salt
- cracked black pepper
Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or the slicer blade in a food processor. Toss in a bowl to separate layers. Add pine nuts, bacon, cranberries and parmesan cheese.
To make the vinaigrette whisk mustard and vinegar together. Drizzle in olive oil and season with salt & pepper. Pour over salad and toss to combine.