This shaved Brussels sprouts salad combines crisp sprouts, smoky bacon, sweet cranberries, and juicy orange segments with a honey-orange dressing. It's a fresh, colorful, and flavorful side dish for any meal.
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I've always loved hearty and satisfying salads, and this shredded sprouts salad quickly became one of my favorites. It's crunchy, colorful, and packed with flavor. It's a go-to for busy weeknight dinners with I want something fresh but filling. The recipe can also be made in a bigger batch for potlucks and holiday gatherings.
The salad is easy to put together, yet it looks and tastes like something you'd order at a restaurant. It's topped with a honey-orange dressing that ties everything together beautifully. The dressing is sweet, tangy, and pairs perfectly with the savory bacon and sharp cheddar. Plus, if you prep the ingredients ahead, it's a breeze to toss together right before serving.
Ingredients
- Fresh Brussels sprouts - Provide a crunchy base and mild, nutty flavor that holds up well to the dressing.
- Bacon - Adds smoky, savory richness and crispy texture that balances the sweetness in the salad.
- White cheddar cheese - Brings a creamy, tangy contrast that enhances the overall flavor.
- Dried cranberries - Offer a chewy texture and a sweet-tart pop that brightens the salad.
- Orange - Adds juicy sweetness and citrusy freshness that pairs beautifully with the savory ingredients.
- Red onion - Gives a mild bite and sharpness that cuts through the richness of the cheese and bacon.
- Fresh thyme - Adds an earthy, aromatic touch that ties all the flavors together.
Blanching Ingredients
- Water for boiling - Softens the Brussels sprouts slightly while preserving their bright green color.
- Ice-cold water - Stops the cooking process to keep the sprouts crisp and vibrant.
- Kosher salt - Enhances flavor during the blanching process.
Honey Orange Dressing
- Raw honey - Adds natural sweetness and helps balance the tangy citrus flavor.
- Orange - Provides fresh juice for a light, zesty dressing.
- Bacon grease - Infuses smoky depth and richness into the dressing.
- Kosher salt - Balances sweetness and enhances the overall taste.
- Ground black pepper - Adds gentle heat and rounds out the flavors.
Scroll down to the recipe card for quantities used.
Instructions
Add bacon to a skillet and cook bacon in batches until crispy and golden. Place on paper towels and reserve 1 tablespoon of grease.
Once the bacon has cooled, chop it up and set aside.
Thoroughly wash Brussels sprouts and remove the wilted leaves.
Boil Brussels sprouts for 2 minutes and immediately transfer to ice-cold water. Once cooled, drain, pat them dry, and place on a paper-lined plate.
Cut a fresh orange in half lengthwise, peel the rind of one half orange, and cut into segments.
Juice the remaining orange half and whisk together with raw honey, salt and pepper. Stir in reserved bacon grease.
Trim the ends of each Brussel sprout, cut in half, and then slice thinly using a sharp knife. Or, use a mandoline to shave the Brussels sprouts.
In a large shallow bowl, spread shredded Brussels sprouts all over.
Grate white cheddar cheese and spread it on top of the shredded Brussels sprouts.
Top with crisp bacon, segments of oranges, and dried cranberries. Scatter the red onion and thyme, then drizzle with half of the honey orange dressing.
Immediately serve the salad with the remaining honey orange dressing.
Hint: For the best texture, make sure the Brussels sprouts are completely dry before tossing them with the dressing-any excess moisture can make the salad soggy instead of crisp and refreshing.
Variations
Here are some easy and delicious ways to customize this shaved Brussels sprouts salad recipe:
- Make it vegetarian: Skip the bacon and add toasted nuts like almonds, pecans, or walnuts for crunch and richness. Olive oil is also a great substitute for bacon grease in the dressing.
- Add protein: Turn it into a full meal by topping it with grilled chicken, shrimp, or even seared salmon.
- Try a different cheese: Swap white cheddar for feta, goat cheese, or parmesan for a new flavor twist.
- Mix up the fruit: Use apples, pomegranate seeds, or dried cherries instead of oranges and cranberries.
- Change the dressing: Replace the honey-orange dressing with a balsamic vinaigrette or maple Dijon dressing for a different flavor profile.
- Add some crunch: Toss in pumpkin seeds, sunflower seeds, or crispy chickpeas for extra texture.
- Make it Mediterranean-style: Add Kalamata olives, roasted red peppers, and a sprinkle of oregano.
- Add a touch of heat: Sprinkle red pepper flakes or drizzle a bit of chili oil for a subtle kick.
Tips
Top tip: For even, finely shaved Brussels sprouts, use a food processor fitted with a slicing blade or a mandoline. Both save time and give the salad a perfect, restaurant-style texture.
More Helpful Tips:
- Chill the salad for 10 to 15 minutes before serving to let the flavors meld together.
- If making ahead, keep the dressing separate until just before serving to maintain crunch.
- Use thick-cut bacon for a heartier texture and more flavor in every bite.
- Taste the dressing before mixing and adjust the honey or orange juice to your preferred sweetness.
- Add the cheese right before serving to keep it from getting soggy.
- To save time, buy pre-shredded Brussels sprouts from the store.
- Lightly toast the nuts or seeds (if using) to bring out their flavor and aroma.
Serving suggestions
This raw Brussels sprouts salad is versatile enough to serve as either a side dish or a light main course. It pairs wonderfully with hearty mains like roasted chicken, grilled pork, or steak. For a flavorful weeknight dinner, try serving it alongside my taco rice skillet which balances the bright citrus and crunchy texture perfectly.
If you're planning a brunch or casual get-together, this salad adds a refreshing touch to heavier breakfast dishes. The mix of orange and honey complements recipes like my fresh mango pancakes. It's also a great make-ahead option since the Brussels sprouts stay crisp, making it easy to prep before guests arrive.
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Storage
Store any leftover shaved brussels sprouts salad in an airtight container in the refrigerator for up to 2 days. For the best texture, it's a good idea to keep the dressing separate and toss it in just before serving-this helps prevent the sprouts from becoming soggy. If the salad is already dressed, give it a quick toss before serving again to redistribute the flavors.
Since this is a cold salad, there's no need to reheat it. In fact, it tastes best chilled or at room temperature, which helps the citrus and honey dressing shine. If you want to freshen it up after storing, simply add a small drizzle of dressing or a squeeze of fresh orange juice before serving.
FAQs
Blanching is optional, but it helps soften the sprouts slightly and reduces their natural bitterness. If you prefer extra crunch, you can skip blanching and use raw, shaved Brussels sprouts instead.
If you'd like a vegetarian option, replace the bacon with toasted nuts like almonds, pecans, or walnuts for a similar crunch and richness. You can also try crispy chickpeas for a plant-based alternative.
When stored properly in an airtight container, the salad will stay fresh for up to 2 days. For the best taste and texture, keep the dressing separate until just before serving.
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Recipe
Shaved Brussels Sprouts Salad
Ingredients
- 14 ounces fresh Brussels sprouts
- 150 grams bacon about 6 to 10 slices
- 90 grams white cheddar cheese about ⅓ cup
- ¼ cup dried cranberries
- ½ larte orange divided with dressing
- ¼ small red onion thinly sliced
- 1 teaspoon fresh thyme from few sprigs of thyme
BLANCH:
- 3 to 4 cups water for boiling
- ice cold water
- ½ tablespoon kosher salt
HONEY ORANGE DRESSING:
- 2 to 3 tablespoons raw honey
- ½ large orange divided with salad
- 1 tablespoon bacon grease if using
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Add bacon to a skillet and cook bacon in batches at 248°F (120°C) for 1 to 2 minutes on each side until crispy and golden.
- Transfer the cooked bacon onto a paper-lined plate and reserve 1 tablespoon bacon grease for the dressing, if using. Once cooled, chop the crisp bacon and set aside.
- Thoroughly wash Brussels sprouts and remove the wilted leaves.
- In a pot, gently add Brussels sprouts to boiling water for 2 minutes and immediately transfer to ice-cold water. Once cooled, drain, pat them dry, and place on a paper-lined plate.
- Cut fresh orange in half lengthwise, peel the rind of the half orange, and cut into segments.
- Juice the remaining half of the orange and mix with raw honey, salt, and ground black pepper. Stir in reserved bacon grease, if using.
- Trim the ends of each Brussels sprout, cut in half, and then slice thinly using a sharp knife.
- In a large shallow bowl, spread shredded Brussels sprouts all over.
- Grate white cheddar cheese and spread on top of the shredded Brussels sprouts. Top with crisp bacon, segments of oranges, and dried cranberries. Scatter the red onion and thyme, then drizzle with half of the honey orange dressing.
- Immediately serve this Cranberry Orange Shredded Brussels Sprouts Salad with the remaining honey orange dressing.
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