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Shredded Brussels Sprouts Salad


Brussels Sprouts seem to be one of those vegetables that you either love or hate, but honestly, when prepared correctly, they’re absolutely delicious. There are numerous ways to fix them – steam, roast, bake – but this recipe uses a raw preparation and a simple Dijon vinaigrette that produces a fresh, light “slaw” that’s full of flavor. A mandolin, or very sharp knife is critical to achieve finely shredded Brussels sprouts. When buying sprouts at the market, look for ones with a bright green color; brown spots generally indicate older sprouts which can taste bitter.


Download Shredded Brussels Sprouts Salad recipe


Serves 6


3 tablespoons lemon juice

2 tablespoons Dijon mustard

½ teaspoon honey

½ teaspoon grated lemon zest

1 small shallot, minced

1 garlic clove, minced

½ teaspoon sea salt

Salt and pepper

6 tablespoons extra-virgin olive oil

2 pounds Brussels sprouts, trimmed, halved, and sliced very thin

3 ounces Pecorino Romano cheese, shredded (1 cup)

1 cup toasted walnuts, chopped


1. Whisk lemon juice, mustard, honey, zest, shallot, garlic, and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss shredded Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.

2. Fold in the Pecorino cheese and toasted chopped walnuts. Season with salt and pepper. Serve.

Brussels_sprouts raw


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