Shredded Brussels sprouts, smoked almonds, crisp bacon, thinly sliced shallots, and chopped sweet dates come together in this unique and delicious slaw, tossed in a garlicky-lemon dressing. It’s a side-dish that makes for a great addition to a summer barbecue menu but really can be enjoyed anytime of the year.
A sweet and smoky flavor you’ll love
This shredded Brussels sprouts salad will have your mouth bursting with flavor. The smoked almonds and salty bacon with the combination of sweet dates, is perfection. In addition, the texture of this salad, makes it even better. The crisp bacon, the crunchy almonds, the chewy dates, and the tender shreds of Brussels sprouts makes every bite something to enjoy. You can keep the rest of the meal simple when you have side dishes that are as flavorful as this Sweet and Smoky Brussels Sprouts Slaw.
Ingredients for Shedded Brussels Sprouts Slaw
A simple slaw with not a lot of ingredients and a short prep time. This is a dairy-free and gluten-free recipe.
For the Salad:
- Brussels sprouts – may substitute pre-shredded
- Shallot – may substitute red or sweet onion
- Cooked bacon – crisp and crumbled
- Deglet Noor dates
- Smoked or salted almonds – or any nut of your choice, chopped or slices. Pine nuts also make for a tasty addition. Omit for nut free or substitute sunflower seeds
- Parmesan cheese or feta cheese crumbles – optional, omit for dairy-free and Whole30
For the Dressing:
- Lemon – fresh lemon juice and zest
- Orange – fresh orange juice
- Deglet Noor date – may substitute maple syrup
- Garlic clove – may substitute garlic powder
- Avocado oil or olive oil
- Fine or kosher salt and black pepper
- Thyme leaf – fresh or dried
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How to make this Brussels Slaw
- Make the dressing: To make the dressing, combine all ingredients (fresh lemon juice through thyme) in a small food processor or small blender container. Blend until emulsified and smooth. Taste and add additional salt and pepper to liking. Set aside or refrigerate until ready to use.
- Combine the slaw ingredients: Place Brussels sprouts shreds in a large bowl. Add shallots, cooked to crisp, crumbled bacon and chopped dates. Toss to combine, using your fingers to separate the dates if they’ve clumped together.
- Toss: Pour dressing over salad and toss.
- Before serving: Add almonds and stir well to combine.
How to store Shredded Brussels Sprouts Slaw
This slaw will keep well for 2-3 days thanks to the heartiness of Brussels sprouts. Store leftovers in an airtight container in the refrigerator for up to 3 days.
How to shred Brussels sprouts?
There are a couple of ways that you can shred or shave Brussels sprouts. Here are our go-to methods:
- With a sharp knife – if a recipe calls for just a cup or two of shredded Brussels sprouts, a sharp knife can get the job done. Simply trim the ends, remove the outer leaves (and discard) and carefully slice each sprout thinly.
- With a food processor – if the recipe calls for a larger amount of shredded Brussels then we like to use our food processor with the slicing blade. Again, trim the ends and remove the outer leaves, then shred sprouts by tossing them down the shoot while the food processor is turned on. A quick and easy way to shred a lot of Brussels sprouts.
Because of the small nature of Brussels sprouts, we don’t recommend using a mandoline slicer.
Can you buy pre-shredded Brussels sprouts?
Yes, we get, as busy mom’s ourselves, we are all about saving time in the kitchen and one way you can do that is by purchasing pre-shredded, pre-chopped produce. Pre-shredded (also known as shaved) Brussels sprouts typically come in 9-12 ounce bags so about two 9 ounce bags is what you will need for this slaw recipe
Sweet and Smoky Brussels Slaw Make-ahead tips
If you have a barbecue planned or a potluck to go to and you would like to work ahead, here are a few tips on preparing this slaw the day before.
- Make the dressing and store in an airtight container or mason jar in the refrigerator
- Shred the Brussels, if you aren’t using pre-shredded, slice the shallots, and chop the dates and add to a large bowl. Cover and place in the refrigerator
- Chop the almonds and store in a small container or small zip-top bag
- Cook the bacon to crisp and chop and store in a small container or small zip-top bag
Right before serving, add the bacon and almond to the bowl and toss with dressing.
Let’s talk Brussels Sprouts Nutrition Benefits
The nutritional benefits of Brussels sprouts are quite impressive. While many people think of Brussels sprouts as a cooked food, they can also be enjoyed raw like in this Sweet and Smoky Brussels Sprouts Slaw.
- No matter how Brussels are prepared, they are an excellent source of fiber to help keep your microbiome and digestive system healthy. They also contain a high amount of fat-soluble vitamins A, C, and K (which is why it’s great to serve them with a little fat, like you get in the oil and almonds in this recipe).
- Brussels sprouts are a Brassicaceae vegetable (same as kale and cauliflower) and some studies show that cruciferous veggies like Brussels sprouts can help balance blood sugar when consumed at meals.
- Being a high-antioxidant vegetable, Brussels sprouts can also help you keep inflammation low, which is a good choice for your long-term health.
For the Salad:
- 1 1/4–1/2 lb. Brussels sprouts, ends trimmed and shredded, about 8 cups (may use pre-shredded, about 2 – 9 oz. bags)
- 1 medium shallot, thinly sliced (about ¼ cup; may substitute red onion)
- 6 thin strips bacon or 4 thick, crisp-cooked and chopped
- ⅓ cup Deglet Noor Dates
- ⅓ cup smoked or salted almonds, chopped (for Whole30, use dry roasted almonds)
For the Dressing:
- 1 medium lemon, zested and juiced
- ½ small orange, juiced
- 1 Deglet Noor Date
- 1 garlic clove, peeled
- ½ cup avocado oil or olive oil
- ½ teaspoon salt
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- To make the dressing, combine all ingredients (lemon juice through thyme) in a small food processor or small blender container. Blend until emulsified and smooth. Set aside or refrigerate until ready to use.
- Place shredded Brussels sprouts in a large bowl.
- Add shallots, bacon and chopped dates. Toss to combine, using your fingers to separate the dates if they’ve clumped together.
- Pour dressing over salad and toss.
- Add almonds just before serving and toss well to combine.
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- Serving Size: 1/10th recipe (~3/4 cup)
- Calories: 185
- Fat: 15g
- (Sat Fat: 2g)
- Sodium: 236mg
- Carbohydrate: 11g
- (Fiber: 3g
- Sugar: 7g)
- Protein: 4g
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House