ArrowDownFill 1arrow-small-lineFill 1GroupStaff FaveGroupClose IconEmailLike Cooking Light on FacebookShapePage 1 Copy 3Page 1 Copy 2Grid IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shaved Brussels Sprouts Salad

Photo: Alison Miksch; Styling: Lindsey Lower
Active time 15 mins
Total time 15 mins

Serves 6

Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer.


  • 1 pound Brussels sprouts
  • 1/2 cup toasted walnuts
  • 3 tablespoons finely grated pecorino Romano cheese
  • 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • Calories 172
  • Fat 14.5 g
  • Satfat 2.5 g
  • Monofat 5.8 g
  • Polyfat 5.4 g
  • Protein 5 g
  • Carbohydrate 9 g
  • Fiber 4 g
  • Cholesterol 4 mg
  • Iron 1 mg
  • Sodium 249 mg
  • Calcium 74 mg
  • Sugars 2 g
  • Est. Added Sugars g

How to Make It

  1. Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl. Add walnuts and cheese. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance.