Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino Recipe on Food52 (2024)

No-Cook

by: Merrill Stubbs

November9,2010

4.6

20 Ratings

  • Prep time 30 minutes
  • Serves 6

Jump to Recipe

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

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 1/2 small red onion
  • 1 lemon, juiced
  • 1 teaspoonhoney
  • 1 teaspoonwhole grain mustard
  • 1 pinchsalt and freshly ground black pepper
  • 1 tablespoonolive oil
  • 3 cupsBrussels sprouts (use larger sprouts if possible)
  • 1/2 cupfinely grated pecorino romano
Directions
  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!

Tags:

  • Salad
  • American
  • Brussel Sprouts
  • Honey
  • Lemon
  • Mustard
  • Onion
  • Weeknight Cooking
  • No-Cook
  • Quick and Easy
  • Fall
  • Winter

See what other Food52ers are saying.

  • anna

  • Bryan Syuki

  • Jennifer Morris-Dowd

  • Burf

  • Brussels Sprouts for Breakfast

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

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: 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!

Brussels S. March 26, 2015

One of my favorites. Glad to see it featured!

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

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.

Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino Recipe on Food52 (2024)

FAQs

When should you not use brussel sprouts? ›

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Why aren't brussel sprouts bitter anymore? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

How do you shave or shred brussel sprouts? ›

Cut each of the brussels sprouts in half, lengthwise from root to top. Starting at the top of the brussel sprout, thinly slice from top to root. Separate the brussel sprout shreds, then they're ready to eat or use in a recipe.

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

What is one major side effect of eating brussel sprouts? ›

Side Effects of Brussels Sprouts:

Although a healthy vegetable, consuming too many Brussels sprouts can be unsuitable for people on anticoagulants since it contains vitamin K, which results in blood clotting. Another issue with consuming Brussels sprouts excessively is that it can lead to gas and bloating.

Can too many brussel sprouts hurt your stomach? ›

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

Who made brussel sprouts taste better? ›

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

How did they make brussel sprouts taste good? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Can you eat shaved brussel sprouts raw? ›

Brussels sprouts are a nutritious vegetable in the cruciferous family. While they're often enjoyed cooked using methods like roasting, steaming, or boiling, you can also enjoy Brussels sprouts raw. The most common side effect of eating raw Brussels sprouts is that they may cause gas in some people.

Does Trader Joe's have shaved brussel sprouts? ›

Trader Joe's Shaved Brussels Sprouts (1 cup) contains 8g total carbs, 5g net carbs, 0g fat, 3g protein, and 35 calories.

How long do shaved brussel sprouts last? ›

Packed into an airtight container, shaved Brussels sprouts will last up to five days in the refrigerator. Put them to use in recipes like the following: Shaved Brussels Sprouts Salad. Pasta with Shaved Brussels Sprouts and Pancetta.

What do you eat with brussel sprouts? ›

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

How do you tell if brussel sprouts are good or bad? ›

Secondly, it is best to prep them before storage. If any of the sprouts have yellow leaves, pull them off. Also remove any leaves that have black spots. If the sprouts are soft, squishy, or smell bad — I hope this is obvious — toss those out too.

Who should avoid brussel sprouts? ›

If you have hypothyroidism (underactive thyroid), you may have been told to avoid cruciferous vegetables — such as kale, cauliflower, broccoli, cabbage, and Brussels sprouts. Cruciferous vegetables have been shown, in certain situations, to interfere with how your thyroid gland uses iodine.

Can you eat out of date sprouts? ›

Place the sprouts in the fridge as soon as you get home and use them before the best-before date. Use within two days of purchase if they are not pre-packaged. Throw away any sprouts that are past their best-before date or that have lost their crispness, look wilted or smell musty.

How do you know when brussel sprouts are done? ›

Roast for 15-17 minutes, until the sprouts are browned and tender on the inside.

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