Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino

November 9, 2010

Test Kitchen-Approved

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
Prep time: 30 min


  • 1/2 small red onion
  • 1 lemon, juiced
  • 1 teaspoon honey
  • 1 teaspoon whole grain mustard
  • 1 pinch 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
In This Recipe


  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:
Salad|American|Lemon|Mustard|Onion|Brussel Sprouts|Honey|Quick and Easy|No-Cook|Fall|Thanksgiving|Weeknight Cooking

Reviews (122) Questions (3)

122 Reviews

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:<br /><br />
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!
Kathy M. February 16, 2018
Hi Jackie can you please post the recipe for the roasted shrimp
Bryan S. July 8, 2016
I love this simple and healthy salad. I will definitely add this in my meal prepping plan:
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!
Brussels S. March 26, 2015
One of my favorites. Glad to see it featured!
lora789 March 23, 2015
Great healthy salad
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
Oh, and I cut back a bit on the shaved brussels sprouts.......
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. <br /><br />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!
Cindy G. March 30, 2014
This healthy recipe sounds tasty, I'll try it.
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.