Shaved Brussels Sprout Slaw

November 6, 2011

It has been a slow transition to fall around here.  Halloween has come and passed, but until today the skies have been clear and the air relatively warm.  This must be the reason I have not yet completely embraced the hearty warm foods of the darker months.  Now daylight savings has come to an end and the rains are finally pelting down. The last of the tomatoes found their way into salsa and the eggplants into stir fries. It is time to break out the symbolic fall and winter vegetables and what better to start with than brussels sprouts in salad form?

Shaved Brussels Sprout Slaw is a bright and crisp salad.  Brussels sprouts (which are rarely served raw) are sliced very thin and tossed with red onion, a lemony mustard vinaigrette, and percorino romano cheese.  If you think you do not like brussels sprouts, be sure to give this a try.  Leaving them raw keeps them crisp and mild in flavor with none of the distinctive odor that comes from cooking them.  Serve this salad with just about anything, but I love to serve it beside some other rich saucy dish where it adds a fresh and acidic counterpoint.

Shaved Brussels Sprout Slaw

from Merrill at Food52

serves 4

1/2 small red onion, thinly sliced

Juice of 1 lemon

1 teaspoon honey

1 teaspoon whole grain mustard

Salt and freshly ground black pepper

1 tablespoon olive oil

3 cups Brussels sprouts (use larger sprouts if possible)

1/2 cup finely grated pecorino romano

Place the sliced red onion in a bowl and cover with cool water.  Let them soak while you prepare the brussels sprouts (this will mellow them a bit).

Wash the brussels sprouts, trim the base, and remove any loose or blemished leaves.  Using a mandoline or very sharp knife, slice the brussels sprouts very thin.  Gently separate the shaved leaves to create a loose pile.

Combine the lemon juice, honey, and mustard in a bowl.  Whisk in the olive oil.  Season with salt and pepper.

Drain the onions and mix with the brussels sprout leaves.  Fold in the pecorino romano and toss with the dressing.  Serve.

Print this recipe: Shaved Brussels Sprouts Slaw

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6 Responses to “Shaved Brussels Sprout Slaw”


  1. I’ve made this brussels sprouts salad of Merrill’s many times with huge successful. It’s easy with the food processor and the flavors are spot on. Thanks for the reminder of this wonderful recipe. It was so nice to meet you in person yesterday!!

  2. Hannah Says:

    I just made a slaw of Brussels sprouts last night and loved it (I included fennel and pomegranate seeds). Sprouts really do signify fall. You are so right – even non-sprout eaters will like this…my son doesn’t usually like them but enjoyed them in salad form. Your slaw looks terrific – love the addition of cheese and the lemony mustard dressing. I have more sprouts and will make it this weekend.


  3. […] Shaved Brussels Sprout Slaw […]


  4. […] One child has chosen to shun these green meatballs for now- more for us!  While we enjoy them shaved in salads or sauteed with garlic, the best preparation in my opinion is to simply toss them in oil, season […]


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