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Citrus Brussels Sprouts Slaw with Rice Paper "Bacon" Bits

Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword 10 ingredients, Almonds, brussels sprouts, dijon mustard, fall, garlic, garlic powder, green onions, holiday entertaining, holidays, lemon, lemon juice, maple syrup, nutritional yeast, orange juice, rice paper, smoked paprika, tamari, winter
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


  • 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.


  • 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.