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4.2 from 15 votes

Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Using a mandoline, knife or the shredding disk of a food processor, cut the sprouts into very thin slices.
  2. 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.
  3. 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.