Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino

Name: Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino
Prep time: 25 min
Total time: 25 min
Yield: 6 side-dish servings
Ingredients: 1 1/2 lb. Brussels sprouts; 1/4 small red cabbage; 1 cup walnuts; 1/2 cup finely grated pecorino romano; 1/2 cup extra virgin olive oil; 1 large garlic clove; 1 tablespoon Dijon mustard; 1/4 cup lemon juice; Coarse kosher salt and freshly ground black pepper

User Reviews

4.2

15 reviews

Good

Prep Time
25 mins
Total Time
25 mins
Servings
6 side-dish servings
Course
Side Dish, Salad, Others
Cuisine
Vegetarian, gluten-free

Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino

Reese Summers

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

1 1/2 lb. Brussels sprouts trimmed of the root end (about 4 cups)
1/4 small red cabbage cored and finely shredded (2 cups)
1 cup walnuts lightly toasted
1/2 cup finely grated pecorino romano or to taste
1/2 cup extra virgin olive oil
1 large garlic clove grated
1 tablespoon Dijon mustard
1/4 cup lemon juice
Coarse kosher salt and freshly ground black pepper to taste

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Instructions

Using a mandoline, knife or the shredding disk of a food processor, cut the sprouts into very thin slices.
In a small bowl, add the olive oil, garlic, mustard and lemon juice. Mix until well combined. Season lightly with salt and generously with pepper.
Add the shredded sprouts and cabbage to a large bowl and toss with the cheese. Toss with half the dressing and taste, add more as necessary. Taste for seasoning. Sprinkle on the walnuts and serve immediately or within a few hours of tossing.