Geez, Brussels sprouts get a bad rap! Maybe it’s the memory or vision of grey-green overcooked mush that has lost all it’s sweetness and left all the bitterness. I mean, that would probably do it!
I love Brussels sprouts, and they are a regular feature in many forms over the cooler months. This recipe is a great winter salad, it’s super quick to put together, simple to adjust for food preferences and dietary requirements, and will last up to 5 days in the fridge without losing its sparkle and crunch.
It has the vibe of a slaw, without the heavy dressing, but adding the parmesan (if you’re using it) still gives it a slightly creamy texture.
Please try it. It’s my mission to get every child to love at least one Brussels spouts recipe. I think this is the best place to start.
Preparation time: 10 mins
Cooking time: 10 mins
About 12 large sized Brussels sprouts (you can use whatever you can access, I just find the larger ones sweeter)
3 slices short bacon, diced
3 spring onions, thinly sliced
½ cup roasted almonds, roughly chopped
½ cup shaved parmesan
Juice of 1 orange (or lemon if you like a bit of extra tang)
2 tbsp olive oil
Salt and pepper to taste
Optional: 2 tsp Dijon mustard or 1 tbsp pomegranate molasses
- Using a mandolin, food processor or your epic knife skills, very finely shave the Brussels spouts.
- Add the bacon to a small frypan and cook over medium heat until browned and crispy.
- While the bacon is cooking, add all the dressing ingredients to a jar and shake well to combine.
- Place the sprouts, bacon, spring onions, almonds or seeds and parmesan in a bowl or glass container, and drizzle with the dressing. Toss well to combine.
You can swap the Brussels spouts for any of your favourite leafy green, brassicas work particularly well (especially for longevity in the fridge) – cabbage, kale, even grated broccoli stem if you like.
For a vegetarian option, you can swap the bacon for tamari pumpkin seeds for a salty crunch.
For a nut free option, swap the almonds for your favourite seeds – toasted pumpkin or sunflower seeds are yum!
For a vegan salad, swap out or omit the bacon and use 2 tablespoons of nutritional yeast instead of the parmesan.
This salad will last a few days in the fridge, even with the dressing. In fact, I think it’s even better the next day!
Recipe by Bree Jenner – The Simple Lunchbox