Shaved Brussels Sprout Salad

This recipe works well for a potluck or to take as a salad to a friend’s house (when we are able to do these things again…) because the flavor and texture improve after sitting for some time. I use a food processor to make this salad. I imagine you could thinly slice the Brussels sprouts by hand or use a mandolin, but ugh, the work! One of the few kitchen gadgets I have is a food processor because it comes with a sharp blade attachment that thinly slices fruits and veggies for me in a flash. I also use it on a regular basis to make my easy hummus recipe.

Shaved Brussels Sprout Salad


  • 500 gr Brussels sprouts
  • 1 cup walnuts and/or hazelnuts lightly toasted
  • 1/2 cup grated pecorino cheese
  • 1/2 cup olive oil
  • Juice and zest of 1 lemon
  • 1 clove of garlic, smashed and minced into little pieces
  • Salt and pepper to taste


  1. Place the nuts onto a baking sheet and roast in the oven for a few minutes while you prepare the Brussels sprouts. I think 170 °C (350 °F) for about 15 minutes does the trick, mixing the nuts half-way through. Once they smell and look toasty, remove from the oven and pour them onto a plate to cool.
  2. While the nuts roast, wash the Brussels sprouts and peel off any ugly looking leaves. Cut the hard, little stems off their bottoms. This step takes the longest, so if you have a helper make them help you with this!
  3. Using a grater, grate the lemon peel and the cheese. Then squeeze the juice from the lemon into a bowl and finely mince the garlic.
  4. Using the blade attachment on a food processor, thinly slice all of the Brussels sprouts and pour them into a large bowl.
  5. Mix all of the ingredients together and adjust the cheese, salt, and pepper to taste.


  • I like pecorino cheese (an Italian sheep’s milk cheese) in this recipe because it’s ultra salty and flavorful, but any hard, aged cheese you can find will do. Like parmesan, Grana Padano or manchego (a Spanish sheep’s milk cheese).

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