Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino
Prep time: 
Total time: 
Serves: 6 side-dish servings
  • 1½ lb. brussels sprouts, trimmed of the root end (about 4 cups)
  • ¼ small red cabbage, cored and finely shredded (2 cups)
  • 1 cup walnuts, lightly toasted
  • ½ cup finely grated Pecorino Romano, or to taste
  • ½ cup extra virgin olive oil
  • 1 large garlic clove, grated
  • 1 tablespoon dijon mustard
  • ¼ cup fresh lemon juice
  • Coarse kosher salt and freshly ground black pepper, to taste
  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.
Recipe by Nerds with Knives at