This is a raw Brussels sprouts salad — shaved thin, tossed with a sharp lemon-Dijon dressing, and finished with Pecorino Romano and toasted almonds. It comes together in 15 minutes with no cooking required. The honest reason to make it: it holds up well after it’s dressed, which makes it genuinely useful for packed lunches, potlucks, and dinners where you want one less thing to do at the last minute.
The short version of why this works
Two things matter here. First, how thin you slice the sprouts. Thick pieces stay tough and bitter; thin shavings soften just enough when they hit the dressing, without going limp. A mandoline gets you there in under two minutes — a knife works too, but you need to commit to thin. Second, the dressing is whisked into an emulsion rather than just drizzled on. Adding the olive oil slowly while whisking binds it with the lemon juice and Dijon, so it clings to every shaving instead of pooling at the bottom of the bowl. That coating is what makes the salad taste cohesive rather than underdressed in some bites and sharp in others.
Shopping notes
- Pecorino Romano: Buy a small wedge and grate it yourself. Pre-grated Pecorino is often drier and saltier by weight, which can throw off the balance. If your store only carries Parmesan, it works — the flavor will be milder and less sharp, but the salad is still good.
- Brussels sprouts: Smaller, tighter sprouts shave more cleanly than large loose ones. Avoid any that have yellowing outer leaves — they’ll taste more bitter than the pleasant, mild bitterness you want here.
- Toasted almonds: Skip the pre-toasted flavored varieties. Plain raw almonds toasted in a dry skillet for 3–4 minutes over medium heat taste noticeably better and let you control the salt level yourself.
- Lemon: One medium lemon gives you the right amount of juice. Bottled lemon juice is noticeably flat here — fresh makes a real difference in a dressing this simple.
Common problems and fixes
- Salad tastes too bitter: Bitterness usually comes from outer leaves that weren’t removed before shaving. Peel off the first one or two layers of each sprout before you slice — the inner leaves are milder. Also make sure the sprouts sit in the dressing for the full 5 minutes before serving; it noticeably mellows the raw edge.
- Dressing separates and sits at the bottom: The emulsion broke, usually because the oil was added too fast. Next time, add it in a thin, slow stream while whisking constantly. If it’s already separated, whisk it back together in the small bowl before pouring — it’ll re-emulsify.
- Almonds go soft: They absorb moisture from the dressing quickly. If you’re making this ahead, keep the almonds separate and stir them in right before serving — skip the garnish step early, not worth the extra dish of soggy nuts.
- Salad is watery after sitting: Sprouts release some moisture once dressed. If you’re prepping more than a few hours ahead, dress the sprouts and refrigerate, but drain off any liquid that collects before adding the cheese and almonds.
- Cheese clumps together: Finely grated Pecorino can clump, especially if it was cold from the fridge. Let it come to room temperature for a few minutes before folding it in, and add it in small pinches rather than all at once.
Shaved Brussels Sprouts Salad with Pecorino
Equipment
- Mandoline slicer
- Large mixing bowl
- Microplane grater
- Whisk
Ingredients
- 1 lb brussels sprouts trimmed and thinly shaved
- ½ cup Pecorino Romano cheese finely grated
- ⅓ cup extra virgin olive oil high quality
- 1 medium lemon juiced
- 1 tsp Dijon mustard
- ½ tsp kosher salt to taste
- ½ tsp freshly ground black pepper to taste
- ⅓ cup toasted almonds roughly chopped
Instructions
- Using a mandoline slicer or sharp knife, thinly shave the Brussels sprouts and place them in a large mixing bowl.
- In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to create an emulsified dressing.
- Pour the dressing over the shaved Brussels sprouts and toss well to coat evenly.
- Fold in the grated Pecorino Romano cheese and chopped toasted almonds, ensuring they are evenly distributed.
- Let the salad sit for about 5 minutes to allow the flavors to meld before serving.
Notes
- For an extra punch of flavor, add a pinch of red pepper flakes or a drizzle of aged balsamic vinegar.
- If you prefer a softer texture, massage the Brussels sprouts lightly with a dash of olive oil before adding the dressing.
Nutrition
Your questions, answered
Can I make this salad the night before?
Yes — it’s one of the better salads for making ahead. Dress the shaved sprouts and refrigerate overnight; they soften slightly but hold their texture well. Add the Pecorino and almonds just before serving so the cheese stays distinct and the almonds stay crunchy.
Do I really need a mandoline, or can I use a knife?
A sharp knife works fine. The goal is slices around 1–2mm thick, which takes a bit more time with a knife but is completely doable. If your knife skills are comfortable, you’ll get there — just go slowly and keep the sprout halved flat-side down for stability.
Can I use a different cheese if I can’t find Pecorino Romano?
Parmesan is the closest swap and the most available. It’s less salty and sharp than Pecorino, so taste the dressing after tossing and add a small extra pinch of salt if needed. Aged Manchego also works and adds a slightly nutty flavor.
How long does leftover salad keep in the fridge?
Up to two days, stored in an airtight container. After that the sprouts get noticeably soft and the dressing flavor intensifies. The almonds will be softer by day two — stir in a few fresh ones if you want to restore some crunch.
My family doesn’t love raw Brussels sprouts — will they actually eat this?
Probably yes, especially after the 5-minute rest in the dressing. Raw shaved sprouts are much milder than roasted or steamed whole ones, and the lemon and Pecorino do a lot of work. Starting with smaller, fresher sprouts also helps keep the flavor on the mild side.
What to cook next
- Caramelized Brussels Sprouts with Balsamic Glaze and Crispy Shallots
- Crispy Roasted Brussels Sprouts with Balsamic Glaze
- Authentic Roman Carbonara
- Sweet and Tangy Grape Chicken Salad
