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A white bowl filled with shredded Brussels sprouts salad, topped with nuts, sits on stacked white plates. In the background, a colander with whole Brussels sprouts is visible.
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Shaved Brussels Sprout Slaw with Walnuts and Pecorino

A quick, easy, and tasty way to enjoy Brussels sprouts!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: Brussels sprouts
Servings: 8
Author: Nicole

Equipment

Ingredients

  • 1½ pounds Brussels sprouts trimmed, halved crosswise, and cut into very thin slices (or you can use a food processor fitted with the slicing blade)
  • 1 cup lightly toasted walnuts chopped
  • ¼ cup finely grated Pecorino Romano cheese
  • ¼ cup Extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar

Instructions

  • In a medium bowl, combine sprouts, walnuts, cheese, oil, lemon juice, and vinegar; toss to combine. Season to taste with salt and freshly ground black pepper. Enjoy!

Notes

  • Using a food processor fitted with the slicing blade makes for quick prep of the Brussels sprouts.
  • Toast walnuts in a non-stick skillet over medium heat, stirring frequently, until fragrant, about 5 minutes, or spread walnuts in an even layer on a baking sheet and toast in a 375°F oven for 5-10 minutes.

Nutrition

Calories: 207kcal | Carbohydrates: 10g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 60mg | Potassium: 404mg | Fiber: 4g | Sugar: 3g | Vitamin A: 657IU | Vitamin C: 74mg | Calcium: 84mg | Iron: 2mg
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