Brussels Sprout Salad with Coconut Bacon

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Brussels sprouts are one of the vegetables that I’m extremely picky with… but raw Brussels sprouts with a salty crunchy topping does it for me! This is one recipe that I love and that I will eat those little green cabbages! Sweet, but salty. Bitter and savory. This salad has a little bit for everyone.

Whenever I make this, I always make double the recipe of the Coconut Bacon, just because I munch on it before and after eating the salad. ;  )


Brussels Sprout Salad with Coconut Bacon

  • Servings: 6 servings
  • Print


  • 2 lbs. Brussels sprouts
  • 1/4 c lemon juice
  • 2 1/2 tbsp dijon mustard
  • 1/4 cup agave
  • 1/4 cup olive oil
  • Salt to taste
  • 1 recipe of Coconut Bacon
  • 1/4 cup dried cranberries, or raisins


  1. Clean the Brussels sprouts and trim off the stem parts. Take each one and shave them by cutting them into strips. Add them to a large mixing bowl.
  2. Make the dressing: combine lemon juice, dijon, agave, olive oil, and salt if desired and mix together until blended.
  3. Make coconut bacon, if not already made.
  4. Combine Brussels sprouts, dressing, and cranberries and mix together. Keep coconut bacon on the side to keep it crispy.
  5. Once you are ready to eat, top your salad with coconut bacon and enjoy!


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