Introduction

This Shaved Brussels Sprouts Salad is a fresh and flavorful way to enjoy a classic vegetable. The thinly sliced sprouts combine with crunchy toasted walnuts and tangy lime for a bright, satisfying dish perfect as a side or light lunch.

The image shows a white oval bowl filled with a fresh salad made of thinly sliced green Brussels sprouts and whole small leaves, giving a layered texture of light and dark green. Scattered on top are medium-sized brown walnuts adding a rough texture and bits of grated white cheese spread evenly, creating small white clusters on the greens. The salad has light specks of black pepper and is dressed with a shiny glaze. In the background to the upper-left side, there is a halved lime resting on a white marbled surface, which is also the base for the bowl. A soft white cloth is partly visible at the bottom-left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts, rinsed and pat dry
¾ cup walnuts, lightly toasted, roughly chopped
3 Tbsp grated Pecorino Romano cheese, or more to taste
⅓ cup extra-virgin olive oil
2 Tbsp fresh squeezed lime juice
1 tsp finely grated lime zest
Freshly ground black pepper, to taste

Instructions

Step 1: Use a mandoline or a sharp knife to cut Brussels sprouts into thin slices. Add them to a large bowl.
Step 2: Lightly toast walnuts in a 325°F oven for 5-7 minutes. Let them cool before roughly chopping. Add the walnuts to the bowl with the shaved Brussels sprouts.
Step 3: Add grated Pecorino Romano, olive oil, fresh lime juice, and lime zest to the bowl. Toss everything together to combine well.
Step 4: Season with freshly ground black pepper to taste. Serve immediately for the best texture and flavor.

Tips & Variations

For a nuttier flavor, substitute walnuts with toasted pecans or almonds.
Add thinly sliced red onion or a handful of dried cranberries for extra color and sweetness.
If you prefer a creamier texture, stir in a spoonful of Greek yogurt before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Note that the Brussels sprouts may soften over time, so it’s best enjoyed fresh. If needed, toss the salad again before serving to redistribute the dressing.

How to Serve

A close-up view of a blue bowl filled with finely shredded green Brussels sprouts mixed with small chunks of light tan walnuts and white cheese crumbles, showing a textured and fresh salad with a mix of soft and crunchy elements, the bowl sits on a white marbled surface with a blurred background, and a woman's hand is partly visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a food processor to shave the Brussels sprouts?

While a food processor can speed up slicing, it’s best to use the slicing attachment carefully to avoid turning the Brussels sprouts into a puree. A mandoline or sharp knife offers more control for thin, even slices.

What if I don’t have Pecorino Romano cheese?

You can substitute with Parmesan or any hard, salty cheese you enjoy. The cheese adds a nice savory depth to the salad but can be omitted if preferred.

Shaved Brussels Sprouts Salad Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

This Shaved Brussels Sprouts Salad is a fresh, crunchy, and flavorful dish featuring thinly sliced Brussels sprouts tossed with toasted walnuts, tangy lime juice, grated Pecorino Romano cheese, and a touch of black pepper. It’s a vibrant and healthy salad perfect as a light lunch or a side dish for any meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad

1 pound Brussels sprouts, rinsed and pat dry
¾ cup walnuts, lightly toasted and roughly chopped
3 Tbsp grated Pecorino Romano cheese, or more to taste

Dressing & Seasoning

⅓ cup extra-virgin olive oil
2 Tbsp fresh squeezed lime juice
1 tsp finely grated lime zest
Freshly ground black pepper, to taste

Instructions

Shave the Brussels sprouts: Use a mandoline or a sharp knife to carefully cut the Brussels sprouts into thin slices. Place the shaved Brussels sprouts in a large mixing bowl.
Toast and chop the walnuts: Spread the walnuts on a baking sheet and toast them in a 325°F oven for 5 to 7 minutes until fragrant and lightly browned. Remove from oven and allow to cool completely before roughly chopping. Add the chopped walnuts to the bowl with the Brussels sprouts.
Add cheese and dressing: Sprinkle the grated Pecorino Romano cheese over the Brussels sprouts and walnuts. Pour in the extra-virgin olive oil, fresh lime juice, and grated lime zest. Toss all ingredients gently but thoroughly to ensure even coating and flavor distribution.
Season and serve: Season the salad with freshly ground black pepper to taste, toss again lightly, and serve immediately to enjoy the fresh textures and flavors at their best.

Notes

Using a mandoline ensures evenly thin slices for the best texture in the salad.
Toast walnuts carefully to avoid burning, which can impart bitterness.
For added brightness, a little extra lime zest can be sprinkled before serving.
This salad is best served fresh, as shaved Brussels sprouts can wilt if left too long.
For a nut-free version, you can omit walnuts or substitute with toasted pumpkin seeds.

Keywords: Brussels sprouts salad, shaved Brussels sprouts, healthy salad, walnut salad, lime dressing, Pecorino Romano salad