Brussels Sprouts Salad/Slaw

I ate Brussels sprouts … and I liked it.

I can’t believe I just thought that.  Let alone typed it.  For all the world to see.

I’ve had a Brussels sprout aversion for my entire life.  And when I say aversion, what I really mean is that the mere smell of the cooked little devils sends my gag reflex into overdrive.  You too????  I knew we had a lot in common

My husband, however, does not hate them.  Enter the Internet.  And the bazillion amazing blogs of people with mad culinary skills.  (Note: this is NOT one of those blogs.)

I was not looking for a Brussels sprout recipe.  At all.  Nope.  I stumbled upon the blog Shutterbean last week and the post I was reading made reference to an “addictive” Brussels sprouts salad and it piqued my curiosity.  I was pretty sure that must be a typo.  But I clicked the link and read through the recipe.  Hmmmmm….. Maybe I could do raw Brussels sprouts.

So I decided I’d use Tracy’s recipe as my inspiration, but make a lot a few some changes.  Give it go.  What’s the worst that could happen???

Tracy’s recipe called for sprouts, a homemade dressing from apple cider vinegar, dijon mustard and olive oil,  toasted walnuts, and Parmesan cheese.  Because I’m all about making recipes easy peasy, I swapped the homemade dressing for a light honey Dijon dressing that we like here anyway.  Next, I bought a container of Parmesan, Romano and Asiago cheese blend.   And finally, the walnuts had to go since we’re a nut free house these days.   I decided bacon would be a good substitute.  Everything is better with bacon, right?

First up, I chopped off the “stumps” of the sprouts.  A half a pound (approximately 24 sprouts).

Then, they got a good cold bath/scrub down.

Then I pulled out my favorite kitchen appliance.  This thing needs a name (accepting suggestions in comments).

This is why I think this could be called a slaw instead of a salad.  I don’t have a mandolin or a really sharp knife.  And I’m pretty sure that’s just how my fingers like it.  So the sprouts got super chopped instead of just shredded.  Fine by me.

Time to start adding some flava!

Two tablespoons of dressing.  Mix mix mix.  Two more tablespoons of dressing.  Mix mix mix.

Time for some bacon.  Bit form.  Remember my easy peasy attitude toward cooking?  Why cook and crumble when you can buy it that way without risking the splatter burns?!?!  Add a tablespoon and a half and mix.  Then sprinkle a few more if you’re so inclined

Now we’re getting somewhere.

Oh look!  CHEESE!!!

Add a tablespoon of shredded cheese and mix.  Then sprinkle another half tablespoon on top.

There it is!  That’s the ticket baby!

Stick a fork in it and try a bite.  Not your mama’s cooked bland Brussels sprouts from 1980-something.  (Sorry Mom!)  Not only did I actually LIKE it, but the hubs said it belongs in a restaurant.  (Clearly, his standards are pretty low.)

Oh, and feel free to package some up to share with a friend or take on a picnic…

I won’t go so far to say I’m “addicted”, but I will say that this is a winner.

So what do you think … Sound good? … Sound awful?

How do you feel about Brussels sprouts?