Brussels Sprouts Salad

I wanted to post just a quick recipe that I made tonight. A few weeks ago, my friend Evan and I went to a Locavore Dinner, where we had this amazing and simple brussels sprouts salad. I’ve been dying to recreate it. How can finely shredded brussels sprouts taste so good? Just trust me.

Brussels Sprouts Salad

Inspired by MK The Restaurant

1 1/2 pounds brussels sprouts (on the stalk, if you can find it) (for me, this was between 10 and 15 sprouts)
1/4 cup extra virgin olive oil
4 tablespoons fresh lemon juice
heaping teaspoon fresh pepper
salt to taste
1/4 cup fresh grated Pecorino Romano cheese

To start, slice the brussels sprouts in half, then finely slice into super thin shreds. Think coleslaw, only thinner. In a bowl, combine the shreds of sprouts with olive oil, lemon juice, grated cheese, salt, and fresh ground pepper. Toss to combine and eat! That’s it!


  1. This was really good. And I’m usually carnivore inclined

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