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shaved brussels sprouts salad

Shaved Brussels Sprouts Salad with Lemon and Pecorino

The work of shaving Brussels sprouts can be done in seconds by using the slicer blade of a food processor. Alternatively, a Japanese mandolin will do the trick. This salad is excellent the minute it's made, and just as good the next day.
Course Salad
Prep Time 10 minutes
Servings 6 servings
Calories 215 kcal
Author Katie Morford


  • 3/4 cup sliced almonds
  • 1 pound Brussels sprouts
  • 2 ounces finely grated Pecorino Romano (about 1/2 cup)
  • 1/4 cup lemon juice (Meyer lemon if you have it)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt


  1. Preheat oven or toaster oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 8 minutes. Remove from heat and let cool.
  2. Trim off a thin slice from the bottom of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the Brussels sprouts. Alternatively, use a Japanese mandolin to slice them very thin.
  3. Put the Brussels sprouts, almonds, Pecorino Romano, lemon juice, olive oil and salt into a large bowl and toss well. Serve.