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Do you like Brussels sprouts? Silly question, you’re here reading this post so you must like them. I am not a fan of cooked sprouts but this Shaved Brussels Sprouts Salad is fresh and flavorful with a tangy lemon vinaigrette dressing, sweet cranberries, crunchy toasted walnuts and salty Pecorino Romano cheese.
I can’t let a recipe not have garlic, so that’s in there as well! The hardest part about making this salad is all the shaving, otherwise it is super easy to prepare!
How do you shave Brussels sprouts?
- I used a mandolin to shave them paper thin.
- You could also use a very sharp knife. Cut them in half then slice them crosswise as thin as possible.
- A food processor with a slicing attachment also works if you have one.
How to make Shaved Brussels Sprouts Salad:
Using a mandolin:
Hold each Brussels sprout by the stem and CAREFULLY slide it over the blade to slice as thin as possible.
This will take about 20 minutes – and it’s a great arm workout! 😉
When finished with all of the sprouts, toss them in the bowl to separate.
Whisk together the vinaigrette ingredients in a small bowl.
Pour the dressing over the sprouts in the bowl and toss to combine.
Add the cranberries then the toasted walnuts, crushing them with your hand as you add them.
Now add the Pecorino Romano cheese.
Toss all of the ingredients together to thoroughly combine. Adjust seasonings as needed and serve.
Crispy, light and quite delicious!!
Notes:
- The Brussels sprouts like to stick together so you will need to “drop” them down into the bowl as you are tossing to make sure they separate.
- I used unsweetened cranberries, but cherries would also be delicious.
- If you do not have Pecorino Romano, substitute Parmesan or goat cheese.
- Crush the walnuts just to break them apart into bite-sized pieces.
- Toasted, sliced almonds would also be delicious.
More delicious salad recipes:
Arugula Salad with Fennel and Blood Oranges
Couscous Salad with Peaches and Arugula
Enjoy!!
Shaved Brussels Sprouts Salad
Ingredients
Salad
- 1.5 pounds Brussels sprouts
- 1/3 cup unsweetened cranberries or cherries
- 1 cup walnuts lightly toasted
- 1/4 cup Pecorino Romano finely grated
Lemon Vinaigrette
- 1/4 cup olive oil or avocado oil
- 3 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic pressed or finely minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon course black pepper
Instructions
- Hold each Brussels sprout by the stem and CAREFULLY slide it over the blade to slice as thin as possible.
- When finished with all of the sprouts, toss them in the bowl to separate.
- Whisk together the vinaigrette ingredients in a small bowl.
- Pour the dressing over the sprouts in the bowl and toss to combine.
- Add the cranberries then the toasted walnuts, crushing them with your hand as you add them.
- Now add the Pecorino Romano cheese.
- Toss all of the ingredients together to thoroughly combine. Adjust seasonings as needed and serve.
Notes
- The Brussels sprouts like to stick together so you will need to “drop” them down into the bowl as you are tossing to make sure they separate.
- I used unsweetened cranberries, but cherries would also be delicious.
- If you do not have Pecorino Romano, substitute Parmesan or goat cheese.
- Crush the walnuts just to break them apart into bite-sized pieces.
- Toasted, sliced almonds would also be delicious.
Nutrition
Tools used to make this recipe:
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