This shaved Brussels sprouts salad takes no time make. Thinly sliced sprouts, Pecorino cheese, toasted pine nuts are tossed with a simple lemon-olive oil dressing. Hello, Thanksgiving dinner side dish and conversation starter.
Shaved Brussels Sprouts Salad
- Quick Glance
- Quick Glance
- 30 M
- 30 M
- Serves 4
- For the dressing
- For the salad
Grate the zest from 1 lemon and squeeze 1/3 cup juice from both lemons. In a small bowl, whisk together the lemon zest, juice, and oil. Season with salt and pepper.
In a small skillet set over medium low heat, combine the pine nuts with just enough oil to coat, and toast, stirring frequently until golden brown, about 5 minutes.
Using a mandoline or a sharp knife, very thinly slice the Brussels sprouts into a large bowl.
Add the olives and pecorino, reserving a handful of the cheese for garnish. Drizzle the salad with the lemon dressing; toss until the Brussels sprouts are evenly coated. Taste and adjust for seasoning.
To serve, garnish with the pine nuts, remaining pecorino, and a sprinkle of Aleppo pepper, if desired. Finish with a sprinkle of salt.
Recipe Testers Reviews
Brussel Sprout lovers unite! I may be the lone sprouts lover in my family and I am happy to have this shaved Brussels sprouts salad ALL TO MYSELF.
I do not own a mandolin, so I cut each sprout in half then thinly sliced on the horizontal and again on the vertical to achieve nicely shredded brussel sprouts.
I would not classify this as only a salad for autumn. Since it’s no-cooking required, I would bring this as a side dish to a summer barbecue as a great substitute for a standard coleslaw. I also think it would be delicious as a main dish with shredded rotisserie chicken and hearty baguette bread. Tonight, I will be serving this alongside homemade pizza. (Making the salad reminded me that green olives are my favorite topping on a sausage pizza. This is what happens when your brain is food-focused.)
No leftovers at all.
We didn’t have a mandolin so we had to slice the spouts by hand which made them a little thicker than they should have been but it worked ok. Aside from that, the rest of the recipe came together quickly and easily.
If we made it again, we would certainly invest in the mandolin.
I would not put the cheese in the salad as cubes but probably thin julienned pieces.
Olives were a nice addition.
The dressing was a keeper that I would make again just to use on a regular salad or veggies or crudite. Really tasty.
Absolutely loved this salad and will make it again. We would double the amounts so it can be a main course with a baguette - it would make a nice summer meal.
Simple, healthy, and delicious. Love the lemon, olives, and dash of chile. I took this to a potluck and it was quickly devoured, even with other salads on the table.
I didn't have pine nuts, so I substituted sprouted and roasted pepitas. It was delicious, but next time I'll try pine nuts.
Ok, you guys. I am not the biggest fan of Brussels sprouts, especially raw in salads. But this dish won me over. Such a fresh, bright dish with so many interesting flavor contrasts. This one will change your mind about Brussels sprouts forever.
Ok, let's talk about the mandoline. I have one. A good one. But using it for a pound of Brussels sprouts was time consuming and fiddly. Sorry. Next time I'd use the vegetable shredding blade on the food processor. Not quite the same effect but a lot less frustrating.
I used a variety of olive called Frescatrano ("A Halkidiki varietal olive from Greece that is unpasteurized and unfermented, thus retaining a vibrant color and sweet, mild flavor profile.") and I DOUBLED the amount. I also DOUBLED the pine nuts (so, 1/2 cup). I used piment d'Espelette (needed about 1 teaspoon to have any effect)
It had been a while since I had used my trusty mandoline, and this shaved Brussels sprouts salad was the perfect reason to bring it out! I was immediately drawn to the vibrant combination of ingredients here: the thinly shaved sprouts, of course, but in combination with a bright lemon vinaigrette, my favorite olives, buttery toasted pine nuts, and my favorite cheese...I was in heaven.
I love the briny yet fresh flavor of Castelvetrano olives and there are always some in my fridge. There always seems to be a block of Pecorino cheese in there, too. I love it for its sharp saltiness.
I really enjoyed the textures of everything in this salad as well; especially that you cubed the cheese and tossed it right into everything instead of grating or shredding it. This way, when you get a small cube of cheese on your fork, the intense bite of the cheese really pops!
I did use a sprinkle of crushed Aleppo pepper on the salad at the end, I like its subtle smoky heat. The lemon vinaigrette was easy to make and really packed in flavor as well; a nice, simple dressing recipe to keep on hand for a number of dishes. Overall, this was a lovely salad that really highlights some of my favorite staple kitchen ingredients and flavors!
This is one of those recipes that you just have to love. Super easy, simple, and delicious! Like so many of us, I grew up hating brussels sprouts until I had them roasted and everything changed. But it was the only way I liked them—or at least I thought. Then a few years ago, I had a different shaved Brussels sprouts salad and was in love. This is another one that will be repeated often for me. It's bright, healthy, delicious, and would be a great side for so many different dishes.
I couldn't find Pecorino Sardo, so I substituted Pecorino Romano. Because it is a little stronger, I used a vegetable peeler to shave it (I do the same thing for Caesar Salad) instead of leaving it in chunks. Worked beautifully!
I did not use Aleppo pepper, but I think it would be fantastic on this.