Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino

By • November 9, 2010 116 Comments

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Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino. I immediately declared that I would try and replicate it at home, and this was met with great enthusiasm by my husband. I'd serve this as a first course, with a nice, crisp white like Gruner Veltliner.Merrill Stubbs

Serves 6

  • 1/2 small red onion
  • Juice of 1 lemon
  • 1 teaspoon honey
  • 1 teaspoon whole grain mustard
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 cups Brussels sprouts (use larger sprouts if possible)
  • 1/2 cup finely grated pecorino romano
  1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
  2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
  3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
  4. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!

More Great Recipes: Appetizers|Salads|Side Dishes|Vegetables|Olive Oil

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Comments (116) Questions (3)


about 1 month ago Judy Stahl

Absolutely deeelishis, a regular part of our diet now. Thanks for this recipe!


3 months ago Jennifer Morris-Dowd

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.


5 months ago Burf

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!


5 months ago Brussels Sprouts for Breakfast

One of my favorites. Glad to see it featured!


6 months ago lora789

Great healthy salad


7 months ago ATG117

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


8 months ago Cindy Lou

Oh, and I cut back a bit on the shaved brussels sprouts.......


8 months ago Cindy Lou

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.


9 months ago Iris9

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!


10 months ago Sophia Henkel

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.


12 months ago Dana

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.


about 1 year ago Gillian

This was so quick and easy to make. I didn't have any lemons so I used apple cider vinegar. Super yum!


over 1 year ago Cindy G.

This healthy recipe sounds tasty, I'll try it.


over 1 year ago PamCap 2109

I roasted some of the shaved brussel sprouts to add some texture added almonds and skipped the cheese. It was fantastic


over 1 year ago cmita18

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.


over 1 year ago Lilly

Made this tonight for dinner my hubby hates Brussels sprouts (or so he thought) this wags absolutely wonderful!


over 1 year ago JohnL

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.


over 1 year ago [email protected]

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!


over 1 year ago APinNYC

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!


over 1 year ago diegan5

great tip on the onions. .will try next time. . or slice the onions on the mandolin


almost 2 years ago Joe Craner

went with the almonds too...yum