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Shaved Brussels Sprouts Salad

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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.

Shaved Brussels Sprouts Salad in a clear, glass serving bowl

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!

An overhead image of a Shaved Brussels Sprouts Salad tossed together in a clear glass serving bowl.

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.

A brussels sprout sitting on a mandolin over a large glass bowl with shaved brussels sprouts

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.

Lemon vinaigrette in a small white bowl sitting on a blue and white striped towel

Pour the dressing over the sprouts in the bowl and toss to combine.

Shaved brusssels sprouts in a large glass bowl tossed with two wooden spoons.

Add the cranberries then the toasted walnuts, crushing them with your hand as you add them.

A hand crushing walnuts over a glass bowl of shaved Brussels sprouts.

Now add the Pecorino Romano cheese.

A pile of Pecorino Romano on top of shaved brussels sprouts in a large glass bowl.

Toss all of the ingredients together to thoroughly combine. Adjust seasonings as needed and serve.

A clear glass serving bowl of Shaved Brussels Sprouts Salad with two wooden spoons for serving.

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:

Enjoy!!

Shaved Brussels Sprouts Salad in a clear, glass serving bowl

Shaved Brussels Sprouts Salad

Jazz up your meal with this fresh and flavorful Shaved Brussels Sprouts Salad with cranberries and Pecorino Romano that has been tossed with a tangy lemon vinaigrette dressing!
5 from 1 vote
Print Rate
Course: Salad, Side Dish
Cuisine: American
Keyword: recipe, cranberry, brussels, sprouts, lemon, vinaigrette, walnut, romano, raw, dressing
Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 6 Servings
Calories: 295kcal
Author: Lisa Johnson

Equipment

  • Mandolin

Ingredients

Salad

  • 1.5 pounds Brussels sprouts
  • cup unsweetened cranberries or cherries
  • 1 cup walnuts lightly toasted
  • ¼ cup Pecorino Romano finely grated

Lemon Vinaigrette

  • ¼ cup olive oil or avocado oil
  • 3 Tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic pressed or finely minced
  • ¼ teaspoon sea salt
  • ¼ 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

Calories: 295kcal | Carbohydrates: 19g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 176mg | Potassium: 535mg | Fiber: 6g | Sugar: 8g | Vitamin A: 872IU | Vitamin C: 100mg | Calcium: 111mg | Iron: 2mg

Tools used to make this recipe:


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