ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brussels Sprout Salad with Pecorino and Tangerines

Total time 30 mins
Yield

Makes 10 cups (serving size: 1/2 cup)

If you've never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.

Ingredients

  • 2 pounds brussels sprouts, trimmed
  • 1/2 cup thinly sliced red onion
  • 4 tangerines, peeled and segmented
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup lemon juice
  • 1/4 cup plus 2 tbsp. grated pecorino cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 83
  • caloriesfromfat 65 %
  • protein 1.9 g
  • fat 6.2 g
  • satfat 1.1 g
  • carbohydrate 6.5 g
  • fiber 1.9 g
  • sodium 114 mg
  • cholesterol 1.5 mg

How to Make It

  1. AT HOME (UP TO 1 DAY AHEAD)

  2. Slice brussels sprouts very thinly. Pack sprouts, red onion, and tangerine segments in separate resealable plastic bags. Chill.

  3. Put oil, lemon juice, 1/4 cup cheese, the salt, and pepper in a jar with a tight-fitting lid. Chill.

  4. AT THE PARTY

  5. Put sprouts, onion, and tangerines in a large salad bowl. Shake dressing well and pour over salad; toss very well. Sprinkle with remaining 2 tbsp. cheese.