Here is a simple slaw recipe made from thinly sliced raw Brussels sprouts. It has bacon, blue cheese and dried cranberries in it. It makes a gourmet side dish for a holiday table or as an alternative to a green salad for any night of the week. It only takes 20 minutes to make!

A side shot of Cold Brussles Sprouts Salad with Bacon on a plate

Why You’ll Love This Gourmet Brussels Sprouts Slaw with Bacon and Blue Cheese

One of the reasons you’ll love this recipe so much is that it’s a leafy green-free salad of sorts. As much as classic salads are great, isn’t it just as delish to make salads from other veggies? We’re equal opportunity salad lovers after all, right?

These Brussels sprouts with bacon and blue cheese also uses the sprouts in a different way. When we buy sprouts, we most often roast them in the oven, steam them or saute them on the stovetop.

When I remember that they’re equally as good (if not better) eaten raw, I get so excited. Because it means I get to either remake one of my delicious raw Brussels recipes or create a new one.

Because raw Brussels sprouts are somewhat nutty and bitter, they’re paired great with sweet, salty and creamy ingredients (if you can imagine, they taste similar to raw cabbage). Which is why I added dried cranberries, blue cheese, salty bacon and maple syrup.

Don’t worry though! If you’re not a blue cheese fan I give suggestions on what to substitute it with. This slaw is meant for everyone to enjoy. Whether it’s at lunch, during a weeknight dinner, a Holiday meal or at a cookout.

I came up with this recipe after a recent trip to a farmers’ market. I scored some near perfect Brussels sprouts. I used them to make a raw slaw of sorts with shredded Brussels sprouts and parsley. It has a sweet and peppy dressing with red wine vinegar, walnut oil and pure maple syrup. Then, I added in minced red onion, blue cheese, dried cranberries and bacon to seal the deal. I mean, who can resist?!

The slaw came together so fast. I love the fact that it is uncooked too. Which makes me think that it would be a great side dish for the holidays when the stove or oven is busy. It would pair well with roasted beef or pork.

If you’re a fan of Brussels slaw, then you’ll want to try this new recipe for Shaved Brussels Sprouts Salad with Parmesan and Lemon Dressing, which is made with kale and apples. It’s really like a sister recipe to this one. You’ll love it!

Key Ingredients For This Recipe

Walnut oil

I used walnut oil for this recipe as it’s incredibly flavorful and balanced out the Brussels really well. It’s a smooth and nutty oil with a hint of bitterness. You can find it in the oil section of a large grocery store. You can also use olive oil instead.

Brussels sprouts

Large, bright green and healthy looking Brussels sprouts is what you should be after. Try to get them locally at a market, if you can. They should have few imperfections and feel firm to the touch, with little smell.

Bacon

Look for uncured unsweetened bacon. It’ll be your healthiest choice. Make sure to pay away any excess fat once done cooking. See the FAQ section for a tip to improve your bacon even more!

Blue cheese

This ingredient is optional even though it was one of my mains. Since blue cheese can be an acquired taste, I always like giving a second option. A regular goat cheese or chèvre would taste really great in this salad.

Additional Ingredients

  • 1 tablespoon red wine vinegar or white distilled vinegar
  • 2 teaspoons pure maple syrup, dark or amber
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 2 cups parsley, roughly chopped
  • ¼ cup dried cranberries
  • 2 tablespoons minced red onion
Overhead image of Cold Brussles Sprouts Salad with Bacon in bowls

Step-By-Step Instructions to Make This Brussels Sprouts Slaw with Bacon

Whisk to combine the oil, vinegar, maple syrup, salt and pepper in a large bowl. Add the blue cheese and whisk again. Add Brussels sprouts, parsley, cranberries, onion and bacon and toss to coat.

Brussels Sprouts Slaw with Bacon and Blue Cheese on a plate

FAQs and Expert Tips

How to slice Brussel sprouts:

To thinly slice the Brussels quickly try using a food processor with the slicer blade. Just trim the stem end first and drop them through the feed tube.

How to store this Brussels slaw:

Store covered in the refrigerator. The slaw will wilt down to about 6 cups as it sits in the fridge but the texture will not be negatively affected.

How to up the ante on the slaw:

If you want to make this absolutely spectacular, substitute maple candied bacon for the regular bacon. If you do that, stir it in just before serving.

Brussels Sprouts Slaw with Bacon in a serving bowl

Additional Brussels Sprouts Recipes to Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Raw Brussels Sprouts Slaw with Bacon and Blue Cheese | Healthy Seasonal Recipes Katie Webster

Brussels Sprouts Slaw with Bacon and Blue Cheese


Description

This brussels sprouts slaw with bacon and blue cheese is a delicious raw salad that is ready in 20 minutes. It would make the perfect no-cook Thanksgiving side dish!


Ingredients

Scale
  • 3 tablespoons roasted walnut oil or extra-virgin olive oil
  • 1 tablespoon red wine vinegar or white distilled vinegar
  • 2 teaspoons pure maple syrup, dark or amber
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ¼ cup crumbled blue cheese
  • 4 cups Brussels sprouts, trimmed and very thinly shredded *see tip
  • 2 cups parsley, roughly chopped
  • ¼ cup dried cranberries
  • 2 tablespoons minced red onion
  • 4 strips bacon, cooked and crumbled

Instructions

  1. Whisk oil, vinegar, maple syrup, salt and pepper in a large bowl. Add blue cheese and whisk again. Add Brussels sprouts, parsley, cranberries, onion and bacon and toss to coat.

Notes

Cooking Tips:

  • Can be prepared up to 4 hours in advance.
  • To thinly slice the Brussels quickly try using a food processor with the slicer blade. Just trim the stem end first and drop them through the feed tube.
  • Prep Time: 20 minutes
  • Category: Side dish
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 108
  • Sugar: 4 g
  • Sodium: 274 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 4 g

Keywords: Brussels sprout slaw, brussels sprout salad