Citrus Brussels Sprouts Slaw with Rice Paper “Bacon” Bits

Citrus Brussels Sprouts Slaw with Rice Paper “Bacon” Bits

Citrus Brussels grows slaw is a hearty and fresh winter season salad made more tasty with crispy rice paper “bacon” bits. Made with basic plant-based components in under 40 minutes.

An overhead shot of a small, matte black bowl containing some shaved brussels sprouts and deep red pieces of rice paper

An overhead shot of ingredients for a citrus brussels sprouts slaw.

Image shows a hand running rice paper wrappers under water in a kitchen sink.

Hi hi, simply a very fast drop in today! This citrus brussels grows slaw is a bit beyond my normal design because it has a both a synthetic bacon AND a synthetic tacky part. I understand, what is even occurring today?! I do not generally opt for that type of ambiance with the plant-based food, however in some cases it’s enjoyable! Other than when there’s seitan included since the texture of that things is too comparable to the genuine thing for me. Not gon na go there personally!

I had actually seen rice paper bacon drifting around Pinterest and YouTube last summer season, and was instantly drawn in to the concept of it. This is odd since I was never ever among those individuals that freaked over genuine bacon, however for some factor, recreating it in plant-based formats is constantly something that I need to do.

I have actually attempted the rice paper technique a couple times, and what I can observe is this: it’s 100% fit to making crispy bits for salads/garnishing. I do not enjoy it as a little strip on the plate/a sandwich since it does not have compound. Its strength is its ultra crispy/salty/shattering quality. Practically ideal for topping shredded brussels sprouts with citrusy dressing.

The other thing here is a brand-new formula of vegan “parm” for me. I have actually been utilizing chopped almonds a fair bit recently for almond milk, vegan ricotta, and now this tacky mix. They’re ideal for almond milk since they just require a 10 minute take in boiling water prior to they’re all set to go. I integrate all my old favorites in this tacky, sprinkle-friendly knockoff however dietary yeast, lemon enthusiasm, and miso.

You may likewise like my Loaded Brussels Sprouts Salad and my Kale and Brussels Sprout Caesar Slaw.

I understand this one appears like a lots of components, however there’s a great deal of overlap with fairly basic actions. Plus, this dish makes additional dressing and parm for a couple of additional delicious meals. Hope you all get to take pleasure in a reassuring however still mainly healthy salad today;-RRB- All my hugs, all the time.

Image shows a deep red liquid being brushed onto pieces of soaked rice paper wrappers.

An overhead shot of prepped components for a brussels sprout salad in 3 separate bowls.

An overhead shot of a shredded brussels sprout slaw.

An overhead shot of a small, matte black bowl containing some shaved brussels sprouts and deep red pieces of rice paper

Citrus Brussels Sprouts Slaw with Rice Paper “Bacon” Bits

PREPARATION TIME 25 minutes COOK TIME 13 minutes OVERALL TIME 38 minutes

Course Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4 -6

Author: Laura Wright

Active Ingredients

Rice Paper “Bacon” Bits

  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dietary yeast
  • ground black pepper, to taste
  • 1 tablespoon gluten-free tamari soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon heat-tolerant oil, such as avocado
  • 4 rice paper covers

Almond “Parm”

  • 1 cup sliced almonds
  • 3 tablespoons dietary yeast
  • 1 teaspoon lemon enthusiasm
  • 1/2 teaspoon light miso
  • sea salt and ground black pepper, to taste


  • 1/4 cup fresh lemon juice, from approximately 1 lemon
  • 1/4 cup fresh orange juice, from approximately 1 little orange
  • 2 teaspoons maple syrup
  • 1/2 teaspoon dijon mustard
  • 1 clove of garlic, carefully grated with a Microplane
  • sea salt and ground black pepper, to taste
  • 1/2 cup oil of option, such as olive or avocado


  • 1lb ( 454 grams) brussels sprouts
  • 4 green onions


  • Preheat the oven to 400 ° F. Line a big baking sheet with parchment.
  • In a little bowl, blend together the smoked paprika, garlic powder, dietary yeast, pepper, tamari, maple syrup, and oil. Reserve.
  • Layer 2 of the dry rice paper covers on top of each other. Keeping them lined up, cut the documents into quarters. You need to have 4 double decker quarter pieces. Repeat with the staying rice paper covers.
  • Run the double layer pieces under running water up until just-pliable and sticking together, then location moistened quarter pieces onto the ready flat pan, leaving area in between all pieces. Brush each quarter piece with the smoked paprika mix. Really carefully turn all pieces over, and brush the opposite.
  • Move the baking sheet into the oven and bake rice paper bacon up until crisp, about 11-13 minutes. Let bacon cool entirely prior to slicing into “bits.”
  • For the almond parm, in the bowl of a food mill, integrate the chopped almonds, dietary yeast, lemon enthusiasm, miso, salt, and pepper. Run the motor on high up until you have a crumbly, combined mix that tastes somewhat salted and rather mouth-watering. Reserve.
  • For the dressing, in a sealable container, integrate the lemon juice, orange juice, maple syrup, dijon mustard, garlic, salt, pepper, and oil. Close the cover firmly on the container and shake intensely up until integrated. Reserve.
  • Utilizing a mandolin slicer, or the shredding disc on your food mill, shred the brussels sprouts and move to a serving bowl. Slice the green onions and move those to the bowl too.
  • Pour about 1/3 cup of dressing onto the brussels sprouts and green onions, season with salt and pepper, and spray about 1/4 cup of the almond parm on top. Toss to integrate. Leading the brussels sprouts slaw with the “bacon” bits and additional parm. Serve instantly.
  • * Bonus dressing and “parm” can be kept in sealed containers in the fridge for as much as a week.


  • The dressing and “parm” quantities both make additional since having salad dressing around and perhaps a little plant-based tacky goodness in the refrigerator is constantly a good idea.
  • You might quickly blend this salad up with other hearty greens like kale, collards, mustards, or cabbage.

Program Conceal 19 remarks

  • Sandra Lea

    I feel the very same method as you about seitan, I do not consume meat since I do not like meat, I definitely do not wish to consume something that advises me of it. This dish looks fascinating, I enjoy brussels sprouts so will certainly attempt this. Reply

  • Karlie

    Your imagination is off the charts. I can’t wake to make this for my male he will like it. likewise having those garnishes in the refrigerator will make excellent staples for all my bowl meals xo Reply

  • Katy Craig

    This looks tasty! Brussel sprouts are my preferred veggie at the minute. I was simply questioning why you keep chopped almonds in the freezer? Do they keep much better that method? I enjoy your blog site:-RRB- x Reply

    • Laura

      Hey Katy,
      I keep the majority of my nuts and seeds in the freezer for extended life span. The Kitchn has a fantastic little short article on it here:
      L Reply

  • Maya|Spice + Sprout

    Ohh, never ever become aware of the rice wrap bacon technique, however it looks so great! Not typically up for the phony meat things, however when it is all homemade out of genuine foods then why not!:D Reply

  • Jessica Murnane

    You’re a freak of nature with these concepts and surprise ME. Can not wait on your book. Reply

  • Sarah|Well and Complete

    Oohhhh rice paper bacon!! I require to attempt this things. Although I AM lovely dedicated to my coconut bacon;-RRB- Reply

  • Jessie Snyder

    I have actually never ever become aware of this and believe you are so genius for producing it, Laura. In spite of it’s Pinterest origins (what isn’t on there, truthfully). I’m completely with you on the seitan and texture thing (not a fan). Hope you’re taking some r & r time today and getting stired for CA next month I can not wait!

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