This shaved Brussels sprouts salad comes together in 20 minutes with no cooking required — just a mandoline, a bowl, and a quick whisked dressing. The sprouts stay crisp, the Pecorino adds a sharp, salty punch, and the toasted walnuts give it enough substance to work as a light lunch or a side that doesn’t need babysitting. It’s the kind of salad that actually gets eaten.
Before you start
The mandoline is the technique that makes or breaks this salad. Hand-cutting Brussels sprouts into thin ribbons is slow and uneven — a mandoline gets you uniform slices in a fraction of the time, which means the dressing coats everything consistently and the texture is right throughout. Use the guard, or fold a kitchen towel over your fingers; sprout halves are small and the blade is fast. The second thing worth knowing: let the dressed salad sit for 3 to 5 minutes before serving. The lemon and salt soften the raw sprout ribbons just enough to take the edge off any bitterness without making them limp.
If something goes sideways
- The salad tastes bitter: Raw Brussels sprouts can vary in bitterness depending on freshness. Toss the dressed salad and let it sit a full 5 minutes — the acid from the lemon juice mellows the bitterness noticeably. A small pinch of extra salt also helps.
- The dressing separates and sits at the bottom: Olive oil and lemon juice need a proper whisk to emulsify. If it splits in the bowl, just toss the salad again right before serving — it comes back together with a little agitation.
- The walnuts taste flat: Pre-toasted walnuts from a bag often lose their flavor sitting in the pantry. Toast them yourself in a dry pan over medium heat for 3 to 4 minutes, stirring constantly, until fragrant. Skip the garnish of extra olive oil at the end — not worth the extra dish when the dressing already coats everything well.
- The sprouts are shredding unevenly or falling apart: Halve each sprout through the root end before running it over the mandoline — the root holds the layers together and gives you cleaner ribbons.
- The Pecorino clumps instead of distributing evenly: Shave it with a vegetable peeler rather than grating it fine. Thin shavings stay separate in the salad and give you distinct salty bites instead of a paste.
Ingredient notes
- Pecorino Romano: It’s sharper and saltier than Parmigiano-Reggiano, which is why it works well against the slight bitterness of raw sprouts. If you swap in Parmesan, taste the dressing before adding the full amount of salt — Parmesan is milder and the balance shifts.
- Extra-virgin olive oil: Because the dressing isn’t cooked, the flavor of the oil comes through directly. A mid-range everyday EVOO is fine; just avoid light or pure olive oil, which tastes flat here.
- Walnuts: Roughly chopped is right — you want pieces big enough to notice in each bite. Pecans work as a substitute if that’s what you have on hand.
Leftovers and make-ahead
Once dressed, this salad holds in the fridge for up to 24 hours — the sprouts soften slightly but don’t go soggy, and the flavor actually improves as everything melds. If you want to prep ahead, shave the sprouts and mix the dressing separately, then combine up to an hour before serving. Store undressed sprouts in an airtight container for up to 2 days. The dressing keeps in a small jar in the fridge for 3 days; shake well before using. This salad doesn’t freeze.
Shaved Brussels Sprouts Salad with Pecorino
Equipment
- Mandoline slicer
- Large mixing bowl
- Parmesan grater
Ingredients
- 500 g brussels sprouts fresh, organic if available
- 80 g pecorino cheese shaved
- 50 g toasted walnuts roughly chopped
- ¼ cup extra-virgin olive oil high quality
- 1 ½ tablespoons fresh lemon juice preferably organic lemons
- 1 clove garlic minced
- ¼ teaspoon coarse salt to taste
- ¼ teaspoon freshly ground black pepper to taste
Instructions
- Begin by trimming the ends of the Brussels sprouts and removing any outer bruised leaves. Use a mandoline slicer to shave them thinly, capturing fine ribbons of green.
- In a large mixing bowl, combine the shaved Brussels sprouts and add the grated Pecorino cheese and chopped toasted walnuts. This will layer the nutty aroma and texture.
- In a smaller bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper until emulsified. Pour the dressing over the Brussels sprouts mixture.
- Toss the salad gently using your hands or salad tongs to ensure even coating. Allow it to rest for a few minutes to let the flavors meld together.
- Plate the salad in serving bowls or on a large platter. Finish with additional shavings of Pecorino and a drizzle of olive oil for a glossy presentation.
Notes
- For a twist, add dried cranberries or pomegranate seeds for a sweet complement.
- To make it a heartier main course, add cooked quinoa or farro.
- If you're out of Pecorino, Parmigiano-Reggiano is a suitable substitute.
Nutrition
Frequently asked questions
Can I make this without a mandoline?
Yes, but it takes longer and the results are less consistent. Halve each sprout through the root, place the flat side down, and slice as thinly as you can with a sharp chef’s knife — aim for slices under 2mm. The texture will be slightly chunkier than mandoline ribbons.
Do I need to cook the Brussels sprouts at all?
No — they’re eaten completely raw here. Shaving them thin removes the dense, tough quality that makes raw sprouts unpleasant, and the lemon dressing softens them further as they sit.
How do I know if my Brussels sprouts are fresh enough to eat raw?
Look for tight, compact heads that feel firm when squeezed, with bright green outer leaves and no yellowing or sliminess. Older sprouts are more bitter and don’t soften as nicely in the dressing.
Is there a nut-free version?
Yes — leave the walnuts out entirely or replace them with toasted pumpkin seeds (pepitas) for crunch without nuts. Sunflower seeds also work and are easy to find.
The recipe calls for 500g of sprouts — how many is that roughly?
It’s about 18 to 22 medium Brussels sprouts, depending on size. A standard 1-pound bag from the grocery store is close enough and works fine.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is worth it here because the dressing is so simple — bottled juice has a flat, slightly metallic taste that’s noticeable when it’s the main acid in an uncooked dressing. Half a medium lemon gives you the 1½ tablespoons you need.
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