Shaved Brussels Sprouts Salad

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Shaved Brussels Sprouts Salad Recipe

Photo: Alison Miksch

Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer.

Serves 6


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1 pound Brussels sprouts
1/2 cup toasted walnuts
3 tablespoons finely grated pecorino Romano cheese
1 lemon
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Active: 15 Minutes
Total: 15 Minutes

Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl. Add walnuts and cheese. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance.

Created date

October 2016

Nutritional Information

Calories 172
Fat 14.5 g
Satfat 2.5 g
Monofat 5.8 g
Polyfat 5.4 g
Protein 5 g
Carbohydrate 9 g
Fiber 4 g
Cholesterol 4 mg
Iron 1 mg
Sodium 249 mg
Calcium 74 mg
Sugars 2 g
Est. Added Sugars 0 g