Start by trimming the ends of your Brussels sprouts and removing any yellow or damaged outer leaves. Then, using a sharp chef’s knife, slice each sprout thinly to create delicate shreds that resemble cabbage.
Heat a skillet over medium heat and add the chopped turkey bacon. Cook until crispy and browned, about 5-7 minutes, stirring occasionally to avoid burning. Transfer to a paper towel-lined plate to drain excess grease.
In a small bowl, combine Greek yogurt, Dijon mustard, lemon juice, olive oil, and minced garlic. Whisk until smooth and creamy. Season with salt and pepper to taste.
Add the shaved Brussels sprouts to a large mixing bowl. Pour the dressing over the sprouts and toss thoroughly to coat every shred.
Sprinkle the grated Parmesan cheese and crispy turkey bacon over the dressed Brussels sprouts. Toss lightly once more to distribute the toppings. Garnish with freshly chopped parsley before serving.
