Shaved Brussels Sprouts Salad


Many people don’t like Brussels sprouts – and for most, it’s because they had them overcooked as a kid. Overcooking brings out the bitterness in Brussels sprouts, so the key is to barely steam them, roast them (which brings out the sweetness), or eat them raw. Yes! You can eat Brussels sprouts raw. They work as a great stand-in for cabbage in many recipes.

In this recipe, thin slices of Brussels sprouts combine with the meaty flavor or walnuts and the umami of romano cheese for a simple but flavorful salad. Brussels sprouts, like all cruciferous veggies, are great for supporting detoxification enzymes in the liver – which can be a helpful thing during the holidays!

Shaved Brussels Sprouts Salad

Course Salad
Cuisine American
Keyword Gluten-free, Low Sugar, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 small servings
Calories 260 kcal
Author Modified from


  • 1.5 lb Brussels sprouts
  • 1 cup walnuts lightly toasted
  • 1/4 cup Pecorino Romano finely grated
  • 1/4 cup Extra virgin olive oil
  • 6 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper, to taste


  1. Cut Brussels sprouts into very thin slices or shred with a food processor.

  2. Toss in a bowl to separate the layers.

  3. Lightly crush walnuts and add to Brussels sprouts.

  4. Combine cheese, oil, lemon juice, mustard, garlic, salt, and pepper. Mix well.

  5. Mix dressing into salad and serve.

  6. Keeps for several days in refrigerator.

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