Slicing Brussels sprouts thinly creates the perfect texture for this raw salad that's made even more flavorful thanks to a little bacon. This easy side dish is perfect for a potluck.

Carolyn Casner
Source:, March 2018


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a medium skillet over medium heat until crisp, 5 to 7 minutes, flipping halfway through cooking. Remove the bacon with tongs and drain on paper towels (do not wash the pan). When cool enough to handle, crumble and set aside.

  • Meanwhile, combine Brussels sprouts and carrots in a large bowl.

  • Add shallot and oil to the pan and cook over medium-low heat, stirring, until softened, 2 to 4 minutes. Remove from heat. Whisk in vinegar, mustard, honey, salt and pepper. Immediately pour the dressing over the vegetables and toss to coat. Sprinkle with the bacon.

Nutrition Facts

92 calories; protein 3.8g 8% DV; carbohydrates 10.1g 3% DV; dietary fiber 3.1g 12% DV; sugars 4.2g; fat 4.6g 7% DV; saturated fat 1g 5% DV; cholesterol 4.2mg 1% DV; vitamin a iu 3863.6IU 77% DV; vitamin c 50.3mg 84% DV; folate 42.2mcg 11% DV; calcium 36mg 4% DV; iron 1.1mg 6% DV; magnesium 19.5mg 7% DV; potassium 349.7mg 10% DV; sodium 250.5mg 10% DV; thiamin 0.1mg 11% DV; added sugar 1g.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The bacon vinaigrette is to die for! Read More