RESET360 with Camille McLaughlin
Salads

Shredded Brussels Sprouts Salad with Lemon and Pecorino

Raw Brussels sprouts shaved thin and tossed in lemon and olive oil with toasted almonds and shards of pecorino romano.

Why you'll love Shredded Brussels Sprouts Salad with Lemon and Pecorino

Shaved raw, Brussels sprouts taste nothing like the soggy boiled ones many people grew up with. They are crisp, nutty, and mildly peppery, like a sturdier cabbage, and they hold up in a dressing for hours. This salad is the one to make when you want something green that will not wilt on the plate.

The lemon goes on first and the salad rests. Tossing the shredded sprouts with lemon juice and salt for ten minutes softens them just slightly and seasons every shred, and then the olive oil goes in. Pecorino romano, shaved into thin shards with a vegetable peeler, brings salt and a sharp, tangy richness, and toasted almonds add crunch.

It is a salad that works as a side for roast chicken, pork, steak, or salmon, and it packs well for lunch because it stays crisp.

Quick overview: This Shredded Brussels Sprouts Salad with Lemon and Pecorino takes 20 min of hands-on time and about 25 min in all and makes 4 servings, each about 1 1/2 cups. You'll need a skillet and a food processor.

Jump to recipe

Shaved Brussels sprouts salad with almonds and pecorino
Prep 20 minCook 5 minTotal 25 minServes 4Serving about 1 1/2 cupsYou'll need Skillet, Food processor

Ingredients

  • 1 lb Brussels sprouts, trimmed
  • 2 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1/4 tsp fine sea salt
  • 3 tbsp olive oil
  • 1/4 cup sliced almonds
  • 1 oz pecorino romano, shaved with a vegetable peeler
  • freshly ground black pepper

Instructions

  1. Toast the almonds: Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until golden. Tip them onto a plate to cool.
  2. Shred the sprouts: Slice the Brussels sprouts as thinly as you can, about 1/8 inch, with a sharp knife, a mandoline, or the slicing blade of a food processor. Separate the shreds with your fingers.
  3. Season and rest: Toss the sprouts with the lemon juice, zest, and salt in a large bowl and let them sit for 10 minutes. The lemon softens them just enough and seasons every shred.
  4. Dress: Add the olive oil and plenty of pepper and toss again until the shreds look glossy.
  5. Finish: Fold in most of the almonds and pecorino, pile the salad onto a platter, and scatter the rest of the almonds and cheese on top.

Storage and leftovers

The dressed salad keeps in the refrigerator for up to 2 days and stays crisp. Store the almonds separately so they keep their crunch.

Shred the sprouts up to 2 days ahead and refrigerate them in a sealed bag, then dress before serving.

Variations

  • Parmesan: Use parmesan in place of pecorino for a milder, nuttier cheese.
  • With apple: Fold in a thinly sliced tart apple for sweetness and extra crunch.
  • Walnuts or hazelnuts: Swap the almonds for toasted walnuts or hazelnuts.
  • Main-course salad: Top with sliced steak, grilled chicken, or two soft-boiled eggs.

Notes and tips

  • Pick small, tight sprouts: Smaller sprouts are sweeter and slice more neatly.
  • Use the food processor: The slicing disc shreds a pound of sprouts in a minute.
  • Shave the cheese: A vegetable peeler run along the side of the block makes thin, wide shards.
  • Taste before salting more: Pecorino is salty, so add the cheese before deciding whether the salad needs more salt.

Nutrition and mindful eating

  • Brussels sprouts are cruciferous vegetables, rich in vitamin C and vitamin K, with fiber that keeps this salad filling.
  • Eaten raw, they keep all of their vitamin C, which drops when vegetables are boiled.
  • Olive oil and almonds are the real fats, and almonds add vitamin E and a satisfying crunch.
  • Pecorino romano is a sheep's milk cheese aged for months, which gives it a sharp, salty flavor so a little seasons the whole bowl.
  • As you eat, notice how much chewing a crisp, raw salad asks of you, and how slowing down changes how full you feel by the end of the plate.

Frequently asked questions

Have a question about this Shredded Brussels Sprouts Salad with Lemon and Pecorino? Start here, with the questions people ask most.

Do raw Brussels sprouts taste bitter?

Only mildly, and the lemon softens it. Shaved thin and dressed, they taste fresh and nutty.

Can I make it ahead?

Yes. It keeps crisp in the refrigerator for 2 days, which makes it a good salad for weekday lunches.

What is pecorino romano?

A hard, salty Italian cheese made from sheep's milk. It is sharper than parmesan.

What can I serve it with?

Roast chicken, pork chops, steak, salmon, or a frittata.

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Tags: Salads, Italian, 30 Minutes or Less