Citrus Brussels Sprouts Slaw with Rice Paper “Bacon” Bits

Created by Laura Wright
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Citrus Brussels sprouts slaw is a hearty and fresh winter salad made even more delicious with crispy rice paper "bacon" bits. Made with simple plant-based ingredients in under 40 minutes.

An up close, 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 "bacon"
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, just a super quick drop in today! This citrus Brussels sprouts slaw is a bit outside of my usual style in that it has a both a faux bacon AND a vegan parmesan component. I know, what is even happening right now?! I don’t typically go for that kind of vibe with the plant-based food, but sometimes it’s fun! Except when there’s seitan involved because the texture of that stuff is too similar to the real thing for me. Not gonna go there personally!

I had seen rice paper bacon floating around Pinterest and YouTube last summer, and was immediately pulled in to the idea of it. This is odd because I was never one of those people that freaked over real bacon, but for some reason, recreating it in plant-based formats is always something that I have to do.

I’ve tried the rice paper method a couple times, and what I can observe is this: it’s 100% suited to making crispy bits for salads/garnishing. I don’t love it as a little strip on the plate/a sandwich because it lacks substance. Its strength is its ultra crispy/salty/shattering quality. Pretty much perfect for topping shredded brussels sprouts with citrusy dressing.

The other thing here is a new formulation of vegan “parm” for me. I’ve been using sliced almonds quite a bit lately–for almond milk, vegan ricotta, and now this cheesy mix. They’re perfect for almond milk because they only need a 10 minute soak in boiling water before they’re ready to go. I incorporate all my old faves in this cheesy, sprinkle-friendly knockoff though–nutritional yeast, lemon zest, and miso.

You might also like my Loaded Brussels Sprouts Salad and my Kale and Brussels Sprout Caesar Slaw.

I know this one looks like a ton of ingredients, but there’s a lot of overlap with relatively simple steps. Plus, this recipe makes extra dressing and parm for a few extra tasty meals. Hope you all get to enjoy a comforting but still mostly healthy salad this week ;) 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 "bacon"

Citrus Brussels Sprouts Slaw with Rice Paper “Bacon” Bits

Citrus Brussels sprouts slaw is a hearty and fresh winter salad made even more delicious with crispy rice paper "bacon" bits. Made with simple plant-based ingredients in under 40 minutes.
No ratings yet
Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Servings 4 -6


Rice Paper “Bacon” Bits

  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon nutritional 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 wraps

Almond “Parm”

  • 1 cup sliced almonds
  • 3 tablespoons nutritional yeast
  • 1 teaspoon lemon zest
  • ½ teaspoon light miso
  • sea salt and ground black pepper, to taste


  • ¼ cup fresh lemon juice, from roughly 1 lemon
  • ¼ cup fresh orange juice, from roughly 1 small orange
  • 2 teaspoons maple syrup
  • ½ teaspoon dijon mustard
  • 1 clove of garlic, finely grated with a Microplane
  • sea salt and ground black pepper, to taste
  • ½ cup oil of choice, such as olive or avocado


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


  • The dressing and “parm” amounts both make extra because having salad dressing around and maybe a little plant-based cheesy goodness in the fridge is always a good thing.
  • You could easily mix this salad up with other hearty greens like kale, collards, mustards, or cabbage.


  • Preheat the oven to 400°F. Line a large baking sheet with parchment.
  • In a small bowl, whisk together the smoked paprika, garlic powder, nutritional yeast, pepper, tamari, maple syrup, and oil. Set aside.
  • Layer 2 of the dry rice paper wraps on top of each other. Keeping them lined up, cut the papers into quarters. You should have 4 double decker quarter pieces. Repeat with the remaining rice paper wraps.
  • Run the double layer pieces under running water until just-pliable and sticking together, then place moistened quarter pieces onto the prepared baking sheet, leaving space between all pieces. Brush each quarter piece with the smoked paprika mixture. Very gently flip all pieces over, and brush the other side.
  • Slide the baking sheet into the oven and bake rice paper bacon until crisp, about 11-13 minutes. Let bacon cool completely before chopping into “bits.”
  • For the almond parm, in the bowl of a food processor, combine the sliced almonds, nutritional yeast, lemon zest, miso, salt, and pepper. Run the motor on high until you have a crumbly, unified mixture that tastes slightly salty and quite savoury. Set aside.
  • For the dressing, in a sealable jar, combine the lemon juice, orange juice, maple syrup, dijon mustard, garlic, salt, pepper, and oil. Close the lid tightly on the jar and shake vigorously until combined. Set aside.
  • Using a mandolin slicer, or the shredding disc on your food processor, shred the brussels sprouts and transfer to a serving bowl. Slice the green onions and transfer those to the bowl as well.
  • Pour about ⅓ cup of dressing onto the brussels sprouts and green onions, season with salt and pepper, and sprinkle about ¼ cup of the almond parm on top. Toss to combine. Top the brussels sprouts slaw with the “bacon” bits and extra parm. Serve immediately.
  • *Extra dressing and “parm” can be stored in sealed containers in the refrigerator for up to a week.
19/01/2017 (Last Updated 05/08/2023)
Posted in: autumn, earthy, gluten free, roasted, salad, salty, side dish, smoky, sour, spring, summer, umami, vegan, winter


Recipe Rating

  • Monique Van de Ven

    For the Almond Parm: Could you use ground Almond flour as well?

    • Laura

      Hi Monique,
      Almond flour isn’t quite the same and it might make the parm taste “dusty.” You can sub in any other nut or seed you like, if that helps.

  • Shilpa Malhotra

    Oh my! Hubby would love this! Pinning now! Thanks for sharing!!

  • Katie

    I love your post. It is a wonderful representation of what you do. I also enjoyed reading about how to make “bacon bits” out of rice paper. That is a very inventive way to incorporate a meaty flavor without actually including a protein.

  • Gustavo Woltmann

    I love Brussels sprouts. Thank you for sharing. I definitely give it a try.

    – Gustavo Woltmann

  • Paige

    Wow is this good! Wouldn’t change a thing. And, the “parm” is great on some simply steamed broccoli.

    I love your blog! Never a disappointment.

  • Donna

    It looks tasty and colorful :)

  • Lauren Felts

    Just made this tonight and it was amazing! Added some roasted butternut squash, chopped apple and quinoa to make it a full meal. Just a note about the bacon bits, definitely check them around 5 minutes because I went the full 10 the first time and burnt them to a crisp. Must be my oven but the second batch were done around 7 minutes. Thanks for another great recipe!!!

  • Lindsey

    This salad was AMAZING!!! I added some chopped apple, which gave it a nice sweet-salty vibe. My one issue is that I had to cook the rice paper for close to 20 minutes and even then some parts were still chewy – maybe i wet the paper too much?

  • Alex

    My go-to faux bacon is roasted shiitakes but this rice paper idea is veeeery intriguing (but then again everything spiced with smoked paprika is #bae).

    This looks delicious!

  • Abby @ Heart of a Baker

    This girl, is GENIUS! Also, that parm and that slaw makes for one of the best looking salads I’ve seen this winter :)

  • Jessie Snyder

    I have NEVER heard of this and think you are so genius for creating it, Laura. Despite it’s Pinterest origins (what isn’t on there, honestly). I’m totally with you on the seitan and texture thing (not a fan). Hope you’re taking some r&r time this week and getting stoked for CA next month – I cannot wait! <3

  • Sarah | Well and Full

    Oohhhh rice paper bacon!! I need to try this stuff. Although I AM pretty devoted to my coconut bacon ;)

  • Jessica Murnane

    You’re a freak of nature with these ideas and AMAZE ME. Cannot wait for your book.

  • Maya | Spice + Sprout

    Ohh, never heard of the rice wrap bacon method, but it looks so good! Not usually up for the fake meat stuff, but when it is all homemade out of real foods then why not! :D

  • Katy Craig

    This looks delicious! Brussel sprouts are my favourite vegetable at the moment. I was just wondering why you keep sliced almonds in the freezer? Do they keep better that way? I love your blog :) x

  • Karlie

    Your creativity is off the charts. I can’t wake to make this for my man he will LOVE it. also having those toppings in the fridge will make great staples for all my bowl meals xo

  • Sandra Lea

    I feel the same way as you about seitan, I don’t eat meat because I don’t like meat, I certainly don’t want to eat something that reminds me of it. This recipe looks interesting, I love brussels sprouts so will definitely try this.