This shredded brussels sprouts salad is the perfect mix of crunchy, salty, and sweet. Shredded brussels sprouts, bacon, walnuts, and apricots are tossed in a tangy four-ingredient dressing. It's an easy winter or holiday salad that's ready in just 20 minutes!
Ingredients
2stripsthick-cut bacon
4cupsshredded brussels sprouts, (see note)
½cuptoasted walnuts, chopped
½cupchopped dried apricots
Dressing
¼ cupolive oil
2tablespoonapple cider vinegar
2tablespoonshoney
¼ teaspoonEACH: sea salt and pepper
Instructions
Cook the bacon in a medium-sized frying pan over medium heat until crispy, about 8 minutes. Remove it from the pan and crumble it when it's cool enough to touch.
2 strips thick-cut bacon
While the bacon is cooking prep the brussels sprouts and make the dressing. Add the dressing ingredients to a small jar and shake well to mix it.
¼ cup olive oil, 2 tablespoon apple cider vinegar, 2 tablespoons honey, ¼ teaspoon EACH: sea salt and pepper
Add the shaved brussels sprouts, walnuts, apricots, and crumbled bacon to a large bowl.
4 cups shredded brussels sprouts, ½ cup chopped dried apricots, ½ cup toasted walnuts
Pour the dressing over the brussels sprouts and toss to coat well. Let the salad sit for about 10 minutes so the brussels soften a little.
Notes
To shred the brussels sprouts: cut off the hard end piece then cut them in half so you have 2 identical pieces. Then starting at the tip (or top) thinly slice the brussels sprouts working your way to the bottom. You can also buy bags of shredded brussels sprouts.