No-Cook
Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino
Popular on Food52
129 Reviews
anna
May 8, 2023
I used red and green kale instead of Brussels sprouts let the salad and the dressing mingle in the fridge for about an hour before serving. Absolutely delicious--even my mom who hates kale loved this salad!
MsJoanie
June 14, 2022
This was much tastier than the family expected (we're having WHAT!?! Brussel Sprouts?!?). But I really wish the recipe had an estimate for the amount of lemon juice to use. My lemon was pretty big so I got half a cup of juice out of it, and I think I would use less juice next time. I offset the extra juice with a little extra honey, and I also added some crushed garlic that I had on hand which was a nice counterpoint. I can't wait to see how the leftovers taste after marinating overnight...
aurora
March 10, 2021
It was great. If I make it again, I will probably sautee the brussels for 3-5 min. I used a food processor instead of a mandolin and it was super easy.
frances85221
December 31, 2020
Hubbie is a brussels fanatic and discerning when it comes to their preparation. He just got his fourth helping. A total and complete hit. Thank you so much!! Happy New Year from France!
girlwithaknife
November 21, 2020
Excellent. The grated cheese got a little lost; maybe I didn’t add enough? Next time I would shave the pecorino or add some avocado for more body...
Jackie
March 17, 2020
Excellent recipe. We made this when it was first on Food52 and we have it for dinner parties when we are asked to bring the salad. Not difficult to make, wonderful interesting ingredients and flavor that impresses, especially with fish or chicken when you need something with a little pizzaz (sp?).
Alice
March 17, 2020
This salad is delicious! I love simple recipes and love the tips to soak the onion and choose larger Brussels sprouts. I didn’t find it too tart per other reviews, but I used a small lemon. I added chopped walnuts to give it some protein as a vegan main dish salad, although the brussels sprouts have a lot of protein. Can’t wait to eat the leftovers :)
Jackie
February 22, 2018
It appears the link does not come through in toto. Just go to Food Network's site and enter InaGarten+roasted shrimp. Hope this works. :)
Jackie
February 22, 2018
This is the Ina Garten roasted shrimp recipe we use:
https://www.foodnetwork.com/recipes/ina-garten/garlic-and-herb-roasted-shrimp-3742576
https://www.foodnetwork.com/recipes/ina-garten/garlic-and-herb-roasted-shrimp-3742576
Jackie
December 29, 2017
We made this for tonight's dinner with Ina Garten's roasted shrimp, both new recipes for us. Both recipes will be repeated! We added sliced almonds and used grated Asiago since that was on hand. Excellent!
Bryan S.
July 8, 2016
I love this simple and healthy salad. I will definitely add this in my meal prepping plan: http://focusfitness.net/meal-prep-ideas-for-weight-loss/
Gretchen S.
December 28, 2015
Lovely salad. Unlike the comment in the recipe, I like the salad leftover and have made it ahead. If you have a vitamix, it's an easy way to get the brussel sprouts nice and small .... not quite so chewy.
Judy S.
July 28, 2015
Absolutely deeelishis, a regular part of our diet now. Thanks for this recipe!
Jennifer M.
June 21, 2015
Made this last night for friends and added lemon zest and toasted almonds as suggested by previous reviewers. It was a big hit. I also dressed about 10-15 minutes ahead of dinner. This was not too acidic or sweet, but just right. All of us commented that we would be making this again.
Burf
March 26, 2015
This is a great way to use Brussels sprouts. When I get an especially tough batch of sprouts, you can also saute them for a few minutes to help soften them up. Add the dressing, and it's more of a warm slaw. Delish. Thanks Merrill!
lora789
March 23, 2015
Great healthy salad http://lightfeeding.com/recipe/healthy-salad-recipe-just/
ATG117
February 14, 2015
Loved this (served with pasta bolognese), but I thought the brussel sprouts needed to soak up the dressing in order to become softened and palatable
Cindy
December 28, 2014
To disguise the brussels sprouts, I varied this by using arugula with the shaved brussels sprouts and red onion. I left out the romano. The dressing is still perfect with it. I get so many compliments and everyone is surprised when I tell them afterwards that there are raw brussels sprouts in it. The arugula gives it a nice flavor that goes well with the other ingredients.
Iris9
December 2, 2014
Eating this salad as I write and it is scrumptious. I agree with earlier comments. It's much too heavy on the lemon, so next time I would reduce the amount. I added dried cranberries, and prepped my brussels sprouts with a food processor -- easy-peasy. Love it!
Sophia H.
November 15, 2014
I made this for the second time tonight. Last time for a dinner party, tonight fire or weekly food prep, it really holds up quite well. This time I had no red pontoons so used shallots, still great.
It will be one of the vegetarian dishes I make for my son's first birthday next month, it is that good.
It will be one of the vegetarian dishes I make for my son's first birthday next month, it is that good.
Dana
September 5, 2014
I added zest of a meyer lemon to the dressing, I like the sweeter flavor of that in addition to the juice as a balanced dressing.
Gillian
August 30, 2014
This was so quick and easy to make. I didn't have any lemons so I used apple cider vinegar. Super yum!
PamCap 2.
March 25, 2014
I roasted some of the shaved brussel sprouts to add some texture added almonds and skipped the cheese. It was fantastic
cmita18
March 11, 2014
This recipe has gotten me through the winter without getting sick of sprouts. Absolutely delicious for lunches throughout the week if you keep the dressing separate (I just keep the mason jar in the fridge at work). The first time I found the dressing a bit too acidic for my test, but I just added a bit more oil and honey until I found the right balance.
Lilly
March 10, 2014
Made this tonight for dinner my hubby hates Brussels sprouts (or so he thought) this wags absolutely wonderful!
JohnL
February 22, 2014
Last week I had a similar salad at Clyde's here in the D.C. area. They served it on a long rectangular plate with toasted pine nuts and the cheese was in thin shards over the top. Dressed so lightly that it seemed dry, but they did put 1/2-tsp dots of creamy whole grain mustard vinaigrette at intervals around the perimeter of the plate. If you had one of those Kyocera ceramic mini mandolines, it would be ideal for getting extremely fine and uniform shreds of brussels sprouts. This is on my try-at-home list, and I also plan to try it with Edward Giobbi's Foriana sauce (also on this site). That sauce is terrific to have on hand in the fridge. Its like a walnut garlic pine nut pesto with whole golden raisins, served with pecorino. It is sensational.
[email protected]
January 19, 2014
I love this salad!! Used the mandolin (didn't cut off the stem end and folded the outer leaves back for a "handle" to slice them, then discarded the very bottom". Added a few reduced sugar craisins, a few toasted almonds - wonderful! I think dressing the salad a little before serving (as you do cole slaw) would be nice too. Thanks you for a new favorite!
APinNYC
January 1, 2014
I made this with parmesan and it was amazingly delicious. I also used a sharp knife to cut the sprouts into thin strips. it took forever, but was worth it. Finally-- i sautéed the red onions for a bit to take the sting out and that worked well too. An adaptable recipe for sure!
diegan5
January 5, 2014
great tip on the onions. .will try next time. . or slice the onions on the mandolin
natalie
August 10, 2013
How many cups do the brussels sprouts end up being once shredded? I'm hoping to use the pre-shredded sprouts from TJs!
Jennifer S.
July 18, 2013
Ahhhhmazing! Absolutely drool-worthy! I omitted the pecorino and will sprinkle nutritional yeast instead. Thanks!
lisatozzi
March 27, 2013
Made this the other night. Terrific recipe. I added shaved almonds to the mix.
Tiamia
March 7, 2013
This is a wonderful recipe; my husband loves it and he hates brussel sprouts. I add Craisins to it for extra flavor and texture.
vaughan
March 3, 2013
thought it needed a bit of something... added some shopped walnuts.
delicious and will make again.
delicious and will make again.
Tbird
February 14, 2013
Making this for Valentine's dinner tonight. Serving with lamb chops (broiled) and a quinoa/brown rice combo. Shrimp cocktail for an app, and cupcakes for dessert (okay, the cupcakes are left over from a work function this afternoon, but it's till counts, right?)
And of course, our romantic dinner won't be complete without out two daughters, who usually love how I make Brussels sprouts. Hope they like these!
And of course, our romantic dinner won't be complete without out two daughters, who usually love how I make Brussels sprouts. Hope they like these!
walkie74
February 1, 2013
hmm, there are huge bags of mixed greens, including brussels sprouts, at Costco...I could toss the poppyseed dressing in the bag and make yours instead. Oh, this looks like a winner!
tamater S.
February 1, 2013
I'm sorry, but I have to tell the truth: we really didn't like this at all. Looks like we're in the minority. Oh well, everybody can't like everything all the time.
But Merrill, we do like a lot of your recipes, so thanks.
But Merrill, we do like a lot of your recipes, so thanks.
fayehess
January 31, 2013
thank you Merrill! This looks so good; I can't wait to try the combination of brussel and romano. I only wish I had a good resource for pec. romano, as most are bitter and dusty from what I can find. (the stuff I have had in Italy is a whooooole other ball game.)
suzygregory
January 16, 2013
I was accidentally in "Features" and saw a different version of your recipe calling for 2 tsp mustard instead of 1 tsp as listed above. Which do you prefer?
Merrill S.
January 16, 2013
I've tried it with both. I'd recommend starting with 1 teaspoon and tasting the dressing, then adding more mustard if you like.
cd1600
January 11, 2013
Found bagged, shredded brussel spouts at Trader Joe's the other day! Can't wait to try this!
Emily L.
January 9, 2013
Hi Merrill,
They serve this (or very similar) at one of LA's hottest new Downtown restaurants, http://bacomercat.com/
Have been wanting to guestimate the recipe but you've just made it easier! Question - why do you soak the onion??
They serve this (or very similar) at one of LA's hottest new Downtown restaurants, http://bacomercat.com/
Have been wanting to guestimate the recipe but you've just made it easier! Question - why do you soak the onion??
Merrill S.
January 9, 2013
So happy this was useful! I soak the onion to get rid of some of the bite -- it's an optional step.
Christa C.
January 9, 2013
This sounds wonderful! My husband has an allergy to raw onions, but can eat onions that are completely cooked. What could the raw red onions be replaced with?
Merrill S.
January 9, 2013
You could skip them if you like. If he can eat raw garlic, you could whisk half a clove into the dressing.
Andge
January 9, 2013
I make this fairly often, and it's a crowd pleaser. I also use a mandoline. But also I bake some thin slices of prosciutto until they are crisp, then crumble them into the mix. Amazing.
CentralCoastContessa
November 21, 2012
Wonderful! I made this last night for dinner with my husband and daughter-home-from-college. I added a little sauteed bacon. We all loved it and agreed it belongs in regular rotation! Thanks!
estelle
November 12, 2012
I tried this tonight and enjoyed it. I found the mandoline too difficult since the brussel sprouts are so small. I will try other suggestions that are posted next time. I did not care for the honey in the dressing. I will try to leave it out altogether or use a bit of sugar instead next time.
jsk
September 17, 2012
Looks delicious! Would it work to shred the sprouts in a food processor?
Merrill S.
September 18, 2012
You'll get a different, slightly uneven texture, but if slicing the sprouts by hand is going to keep you from making the recipe, by all means use a food processor!
Jaynerly
September 19, 2012
I made this by shredding the sprouts in my food processor, it worked just fine and tasted great!
QueenSashy
August 24, 2012
I loved it, loved it, loved it! Served with fresh baguette and crisp white, it felt like God's gift to humanity.
Jed129
July 24, 2012
Made this last week to serve alongside the Pastitsio(http://www.food52.com/recipes/2756_pastitsio) -- a great light compliment to the heavy pasta. Brought it all to a friend's for dinner and everyone went back for seconds and thirds... Will be making again SOON!
Patricia L.
December 31, 2012
I read Jed's comment and made this with the Pastitsio as well. Delicious! My husband thought the dressing was too acidic, but I did use a rather juicy lemon. My son and I loved it as we like a bit more of a vinegary dressing.
sirisja
February 9, 2012
Made this last night to accompany some baked potatoes. It was delicious! Next time I think I might add some toasted hazelnuts to the mix, love the brussels sprout/hazelnut pairing. Thanks for a good recipe!
Frank B.
February 6, 2012
Very nice recipe. Found it easier to shave sprouts on mandoline if I didn't cut out the hard core, but rather used it as a handle to hold onto the sprout. Started shaving from the top, and had a nice, firm, easy-to-grip handle as I shaved the sprout all the way down
estelle
November 12, 2012
This is a good idea. I did not like using the mandoline as I feared slicing my fingers and then it was too hard to use the finger guard to slice them. I will try your method next time or just use a knife or food processor
maggiesara
January 25, 2012
Sounds fabulous, very much (with the addition of some toasted hazelnuts) like my favorite salad at Morandi, in Manhattan. However, I think this recipe, as written, is a perfect example of why it's time to switch to using weight rather than volume as a measure: "One cup" of whole sprouts is essentially a meaningless measurement; a cup of small, marble-sized sprouts will provide a lot more lunch than will a cup of large sprouts. One might as well call for a quart of lamb chops.
judi H.
April 26, 2012
I so agree with addition of hazelnuts. Also with using weight rather than volume for measuring. It makes everything so much easier and faster...and speaking of faster, I use my politically incorrect food processor for shredding the sprouts.
tamater S.
January 10, 2013
I agree about the "quart of lamb chops" - did it ever make me laugh, as I'm going shoppint soon, and am now combing the comments section here, to see if any body has given a weight measurement...guess I have to keep reading...
Kreardon
January 24, 2012
Very refreshing. Used Dijon and parm. No mandoline needed. Perfect accompaniment to a rich meal.
daisybrain
January 2, 2012
At the big New Years Day party yesterday this salad was a big hit. I had lots of requests for the recipe and I am sharing readily. I finally got to it hours later and it was still fresh and crisp. The party was a mozzarella smack down so the raw Brussels sprouts were appreciated by all.
PSW67
December 24, 2011
This was wonderful to take to my SIL for Christmas Eve! Prepped and kept the
components separate until serving time. Many compliments - I look like a rock star!
components separate until serving time. Many compliments - I look like a rock star!
deepthiw
December 18, 2011
Just tried it out with parmesan instead of pecorino (for expediency's sake since I didn't have any on hand) and it was perfect -- my favorite preparation of brussels sprouts by far! I might add a little lemon zest in next time to counterbalance the cheese.
I'm glad to have a way to highlight the sharp bite of brussels sprouts. It's the same quality I love about cabbage and makes me think a brussels sprout slaw might be very complimentary to a Vietnamese style meal. Thanks for a fabulous recipe!
I'm glad to have a way to highlight the sharp bite of brussels sprouts. It's the same quality I love about cabbage and makes me think a brussels sprout slaw might be very complimentary to a Vietnamese style meal. Thanks for a fabulous recipe!
Heidrun
November 30, 2011
I made this - despite protests - as a salad for Thanksgiving. Didn't have a mandoline, but a sharp kitchen knife did the trick. My father insists he hates brussel sprouts, and nearly everyone else said they sounded terrible raw. Once they had it, though, everyone grabbed seconds. It couldn't have gone better, and now I feel like a bit of a magician for turning raw brussel sprouts into something everyone loves.
rroseperry
November 25, 2011
Made this for a T-Day side dish. It's lovely and light, but the key is to use a madoline. The sprouts shoul be as lacy as possible.
daisybrain
November 21, 2011
This sounds yummy. I adore Brussels sprouts. Just need to super careful slicing something so very small with my mandoline. I adore Brussels sprouts but I adore my fingers more.
Alanna K.
November 20, 2011
I write the "restaurant recipe request" column for the St. Louis Post-Dispatch and a recipe very similar to this is the only one for which I've gotten three separate requests. To give the chef credit, it's Steve Komorek from Trattoria Marcella. He says it's one of a handful of dishes that would cause customer revolt if he were to ever take it off the menu!
enbe
November 8, 2011
The mandoline got me on this one but I still enjoyed this recipe! It was a nice refreshing change of pace at our otherwise heavy Food52 potluck.
My P.
October 30, 2011
We had this for dinner tonight and it was very good. My son loved it and I'm sure my daughter would have too (if only she would have taken the first bite). I think many people are turned off by brussels sprout dishes, because they are often overcooked and an take on an unpleasant texture and smell. These are light and crunchy and very much unlike your typical brussel sprout dish. I will make it again.
vassar82
October 16, 2011
Why does a recipe about make-ahead dishes end with "Serve immediately, before it starts to wilt"?
Merrill S.
November 30, 2011
Actually, that was an error in tagging. But Tarragon is right -- you could make the components ahead (keep the shredded sprouts in ice water to maintain their crispness) and combine at the last minute.
ChefJune
October 12, 2011
I guess I'm liking the new format, because I didn''t see this recipe before. It's just screaming at me to play with it. We are big Brussels sprouts fans. And just maybe this will make me finally use the mandoline my sister gave me three years ago. ;>D
I'm thinking a hot bacon dressing might add dimension to the salad. What say you?
I'm thinking a hot bacon dressing might add dimension to the salad. What say you?
Merrill S.
October 12, 2011
So glad to hear it! I think a hot bacon dressing would be divine! Suspect it would works wonders with the raw red onion.
mboerner
October 9, 2011
Trouble with brussels sprouts for guests is that there is always someone at the table who have the gene that makes brussels sprouts taste bitter and acrid. Wouldn't serve to guests. Also, personally, think salad for a first course ruins the taste of what's to come. Should be a taste cleanser, not a taste killer.
galsmu
August 12, 2011
Love this recipe! Made this last night and it was a huge hit. I added some pine nuts to add a bit of sweetness and texture - and also because I love them.
em-i-lis
July 14, 2011
Many thanks, Merrill! I didn't know the blanching might have contributed to chewiness. Great tip!
RoundLake C.
June 27, 2011
I made this recipe for the third time last night and it was so yummy, I ate practically the whole batch myself! Thanks!
em-i-lis
June 4, 2011
I blanched my b. sprouts as hubby does not love them anyway so I thought this would make them go down easier. :) The pecorino was great with them but overall, I didn't love this. The sprouts were chewy despite being fresh, and the dressing lacked a bit of interest. Something like candied pecans might be a nice addition. A nice recipe but not one I'd make again.
Merrill S.
June 4, 2011
Sorry this didn't suit your taste. Blanching the sprouts may have had something to do with them being chewy, not crisp. Interesting idea to add candied nuts.
Merrill S.
June 4, 2011
Just checked out the photo on your blog, and I think it might have made a difference if you had sliced the onion and sprouts a little more thinly (they really should be shaved) -- all the flavors would likely have been better distributed. Just a suggestion in case you do ever decide to try it again!
chrisb
April 7, 2011
Merrill, this looks fantastic! I will have to put it on my list when I actually get into the kitchen to cook dinner for hubby Mr. Ouichefnetwork, since we both love those tiny little cabbages.
Mollyh
March 21, 2011
Just made this with blanched sprouts--wow, it's a keeper! My husband said it was "by far" one of the best salads he's ever had. Can't wait to do this one again!
WishWorks
March 20, 2011
I made this wonderful salad for my wellness class last week. All were delighted and said it was tasty. They have been sharing it with many and the feedback has been great.
I do not care for cooked sprouts and often look for new ways to prepare healthy greens. This one is tops on my list....Thank you!
I do not care for cooked sprouts and often look for new ways to prepare healthy greens. This one is tops on my list....Thank you!
Jvp2011
March 8, 2011
Nice recipe...for another idea on sprouts, check this out too
http://www8.food52.com/recipes/9986_parisian_breakfast_quiche_with_brussels_sprouts_shallots_and_dill
http://www8.food52.com/recipes/9986_parisian_breakfast_quiche_with_brussels_sprouts_shallots_and_dill
caitsyates
March 8, 2011
Great recipe! And you can prep it in advance, just wait to mix the shredded sprouts with the dressing until right before serving.
Amy D.
March 7, 2011
I think this would be a nice alternative to the heavy side dishes we usually serve for Thanksgiving. But this was my first time making it, here in March, wishing and hoping for spring. It gives brussels sprouts a nice spring-like twist. I love it.
Jaynerly
January 9, 2011
Wow I loved this! I had it without the pecorino. It was delicious! I just chopped the Brussels in my food processor as I have neither a mandoline or patience!
barr
January 8, 2011
I made this and LOVED it! I actually added some sumac to my onions after they soaked and it added a nice touch.
courtneycarlson
December 19, 2010
I've made it three times, shredded ahead twice with no problem. Also, had some leftover and soaked in dressing overnight--still delicious, my husband thought even better.
cheese1227
December 1, 2010
Merrill -- is there harm in shredding the sprouts in advance -- I need to make this for 14.
Merrill S.
April 17, 2011
Sorry, somehow I missed this question -- I would think you could shred them an hour or two in advance, although they'll wilt a little.
courtneycarlson
November 28, 2010
This is ridiculously good. I thought we'd try and get our 6 & 4 year olds excited about brussels sprouts with this one, but husband and I polished off all of it before we even sat down to dinner. Can't wait to make it again.
PFossil
November 24, 2010
This was fantastic, although my mandoline wasn't up to the task -- it just couldn't grab the little bugger tightly enough. Fortunately I had two excellent sous chefs (my daughter and niece) who did a great job shredding the sprouts. I can't praise this dish enough. I wanted to make it again the next day, but reason prevailed.
helicopterina
November 24, 2010
Just made this last night as trial run for Thanksgiving ---delicious! Am thinking am thinking about adding toasted walnuts....
[email protected]
November 23, 2010
Are the brussel sprouts cooked before they are shredded?
Merrill S.
November 23, 2010
No, they're left raw. You could also blanch them briefly if you prefer.
adamnsvetcooking
November 23, 2010
I made the recipe for dinner on Sunday, and it was a big hit at the dinner table. The recipe is going to be making an appearance on Thanksgiving dinner :)
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