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Shaved Brussels Sprouts Salad

Yield: 4-6 as a side dish


  • 1 pound Brussels sprouts, rinsed and pat dry
  • 3/4 cup walnuts, lightly toasted, roughly chopped
  • 3 Tbsp grated Pecorino Romano cheese, or more to taste
  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp fresh lime juice
  • 1 tsp grated lime zest
  • freshly ground black pepper, to taste


  1. Use a mandoline or sharp knife to cut Brussels sprouts into a thin slices. Add to large bowl.

  2. Lightly toast walnuts in 325 F degree oven for 5-7 minutes. Let cool before chopping. Add chopped walnuts to bowl of shaved brussels sprouts.

  3. Add grated Pecorino Romano, olive oil, lime juice, and lime zest to bowl. Toss to combine.

  4. Season with black pepper to taste. Serve immediately.

  5. *If making dish ahead of time, add olive oil and lime juice before serving

Recipe Notes