Shredded Brussels Sprout Salad

Happy Victoria Day Canada!! I love long weekends!  One extra day off really makes a difference in how I I feel balanced and rejuvenated before heading back to the office.  Although, I do try and pack in a lot of stuff on these weekends which is not ideal, I make sure I take a few hours of downtime to watch my Jack Bauer.  Can I tell you how obsessed I am with this show. I just completed the 5th season and I can't get enough… I may have a problem!

Because it feels like BBQ season in Vancouver I thought it would be a great time to share my Shredded Brussels Sprout salad, an update to the traditional coleslaw.


  • Brussels sprouts - washed and remove the ends
  • dried cranberries
  • bacon (I used Pork bacon but you could use any of your choice)


  • mayo (about 2 tsp)
  • Dijon mustard (about 2 tsp)
  • Balsamic vinegar (about 1 tbs)
  • olive oil (3 tbs)
  • water - if you want it thinner (add tbsp at a time)

Note - my measurements may not be exact.  I add as I go to hit my desired taste.  I love the tang from the mustard and balsamic.


  1. shred the brussel sprouts.  I used my food processor which has a shredding blade
  2. cook the bacon in the oven, pat the oil off and let cool
  3. mix the brussel sprouts, bacon and cranberries in a bowl.
  4. mix the dressing ingredients: mayo, oil, dijon and balsamic oil in a mason jar and shake.  Pour over the salad and mix well.
  5. refrigerate for 30 minutes and enjoy.


  • Brussels sprouts - great source of fibre, Low GI, contain antioxidants to help prevent cancer, Vitamin C, Vitamin K that helps to have strong and healthy bones and minerals such as Iron, Manganese, Calcium and Potassium.
  • Bacon - I LOVE bacon!  Authority Nutrition wrote a great post on the nutrition of bacon, i recommend you check it out.


(I'm working on my photos!  I purchased this beautiful bowl set from the Saturday Market in Portland so I hope they help )

Bring on the summer BBQ's :)