Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe

If you’re on the hunt for a side dish that’s fresh, flavorful, and just a little bit fancy, I can’t recommend this Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe enough. It’s one of those recipes I discovered when trying to turn Brussels sprouts into something my picky family would actually devour—and it worked like a charm. Tender, slightly crispy sprouts mingling with crispy bacon bits and a sprinkle of nutty Asiago cheese? Yes, please. Stick with me for a bit, and I’ll walk you through how to make this fan-freaking-tastic salad that’s perfect for weeknights or special dinners alike.

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Ingredients You’ll Need

This salad calls for simple ingredients that work together to create big flavors. When choosing your Brussels sprouts, pick small to medium-sized ones—they tend to be sweeter and less bitter—and fresh bacon makes all the difference in flavor and texture.

• Brussels Sprouts: Fresh and firm sprouts are best; avoid ones with yellowing leaves.
• Garlic: Just a little minced garlic adds a warm, savory note without overpowering.
• Salt and Pepper: Simple seasonings to bring out the natural flavors.
• Butter: Adds richness and helps caramelize the sprouts beautifully.
• Bacon: Fried and crumbled for that smoky crunch everyone loves.
• Asiago Cheese: Grated Asiago lends a nutty, slightly sharp flavor that complements the bacon perfectly.
• Balsamic Vinegar: A splash gives just enough acidity to brighten the whole dish.

Variations

I love how flexible this Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe is—you can tweak it based on what you have or what vibes you’re going for. I often mix things up depending on the season or my mood.

• Add Nuts or Seeds: Toasted walnuts or pecans pair wonderfully and add extra crunch—I always add them when hosting friends.
• Make It Vegetarian: Skip the bacon and toss in toasted chickpeas or smoked almonds to keep the smoky element without meat.
• Swap the Cheese: Parmesan or pecorino can stand in nicely if Asiago isn’t on hand.
• Fresh Herbs: I sometimes sprinkle chopped parsley or chives for a fresh twist that lightens the dish.

How to Make Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe

Step 1: Prep Your Brussels Sprouts with Care

Start by trimming the stems off your Brussels sprouts. I know some folks skip this step, but I like doing it because it helps the sprouts shred more evenly. Then, shred them using a food processor or a sharp knife. If you’re using a food processor, pulse gently—you want tiny shreds but not mush. When I first made this, I shredded too much and ended up with basically sprouts crumbs, so trust me, keep that texture chunky enough to enjoy.

Step 2: Sauté with Garlic and Butter

Heat the butter in a large skillet over medium heat until melted and warm. Toss in the minced garlic and sauté for just about 30 seconds to release the aroma—it should never brown too much or turn bitter. Then, add your shredded Brussels sprouts, sprinkle with salt and pepper, and cook for about 5 to 7 minutes. You’re aiming for tender sprouts with some caramelized, slightly browned spots—that’s where the magic happens. Stir occasionally, but not constantly; letting parts of the sprouts brown adds incredible flavor.

Step 3: Brighten with Balsamic Vinegar

Just when your sprouts have started to brown and soften, pour in the tablespoon of balsamic vinegar and stir well to coat every shred. The vinegar adds a subtle tang that balances the richness from the butter and bacon. Cook for another 1 to 2 minutes, allowing the vinegar to reduce slightly and sink in.

Step 4: Finish with Bacon and Asiago

Once your sprouts are perfectly sautéed, transfer the salad to a serving plate. Top with the crispy, crumbled bacon and generously sprinkle the grated Asiago cheese over everything. This finishing touch adds a salty, savory punch that pulls the whole salad together beautifully. Then? Dig in. I promise it’s a taste sensation.

How to Serve Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe

Garnishes

I usually keep garnishes simple with this salad—extra crumbled bacon and a little more grated Asiago cheese sprinkled right before serving. Sometimes, I like to add a few toasted pine nuts or chopped fresh herbs like parsley or chives for color and freshness. It makes the plate look as inviting as it tastes.

Side Dishes

This salad plays well with roasted chicken or grilled steak, adding a bright, crunchy contrast. I often pair it with mashed potatoes or crusty bread to soak up any leftover balsamic buttery goodness. For a lighter meal, it’s great alongside fish or paired simply with a bowl of soup.

Creative Ways to Present

For a special dinner, try serving this salad in individual mason jars or small bowls layered with crumbled bacon and Asiago on top—it looks so pretty and festive. Another fun idea I’ve done is to stuff the salad into grilled pita pockets topped with a drizzle of balsamic glaze for a fresh, handheld treat your friends will rave about.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge, but make sure to keep the bacon separate if possible so it stays crispy. The salad keeps well for up to 2 days, though it’s best enjoyed fresh to maintain the vibrant texture and flavor.

Freezing

I don’t recommend freezing this particular salad because the texture of cooked Brussels sprouts and the fresh, crisp bacon often becomes soggy after thawing. Instead, it’s best to enjoy it fresh or refrigerated for a day or two.

Reheating

When reheating, gently warm the salad in a skillet over low heat to avoid drying it out. Add the bacon and Asiago cheese fresh after reheating to bring back some crunch and sharpness. Microwaving sometimes makes the sprouts mushy, so I steer clear of that if I can.

FAQs

Final Thoughts

This Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe is one of those meals I always come back to because it’s simple, delicious, and feels just a little luxurious. It’s the kind of recipe that can make you a Brussels sprouts fan if you haven’t been one before—and I’ve seen it work its magic on many skeptics. Give it a try, follow the tips to keep the textures spot on, and I’m sure you’ll be as hooked as I am. Happy cooking, friend!

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