Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino
User Reviews
4.2
15 reviews
Good
-
Prep Time
25 mins
-
Total Time
25 mins
-
Servings
6 side-dish servings
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Cuisine
Vegetarian, gluten-free
Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 1/2 lb. Brussels sprouts trimmed of the root end (about 4 cups)
- 1/4 red cabbage cored and finely shredded (2 cups, small
- 1 cup walnuts lightly toasted
- 1/2 cup Pecorino Romano cheese or to taste, finely grated
- 1/2 cup extra virgin olive oil
- 1 garlic grated, large clove
- 1 tablespoon Dijon mustard
- 1/4 cup lemon juice
- kosher salt to taste, coarse kosher salt and freshly ground
- black pepper to taste, coarse kosher salt and freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
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