Salad

Shaved Brussels Sprout Slaw with Walnuts and Pecorino Romano Cheese

It’s that time of year when the weather calls for warm comfort foods on one day and then something light…

It’s that time of year when the weather calls for warm comfort foods on one day and then something light and refreshing the next. We recently had a brief (and I mean brief) warm up, so I planned for a simple meal of a seasonal panini and salad for dinner one night. I’m always looking for a way to get my children to eat their sprouts as they can be a hit or miss veggie from dish to dish.

The original recipe called for just lemon juice, but I opted to swap out some for a good balsamic vinegar. It paired nicely with the cheese and really brought all the flavors together. This one was definitely a hit!

Shaved Brussels Sprout Slaw with Walnuts and Pecorino

By Nicole Prep: 10 minsCook: 5 minsTotal: 15 mins Servings: 8 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.

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.

A quick, easy, and tasty way to enjoy Brussels sprouts!

Equipment

14-cup food processor

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

Nutrition information is automatically calculated, so should only be used as an approximation.