WTE Wednesday: Brussels Sprout Salad

WTE Wednesday:  Brussels Sprout Salad

OK, I know this may sound like a weird idea for a salad.  But on a trip to Italy years ago, I had something like this, and when I returned, I was on a quest to make it myself!  Brussels sprouts are a cruciferous veggie like broccoli and cauliflower, and have cancer fighting properties!  So it’s great to find ways to incorporate these into our diet which also taste yummy!  This recipe calls for shaved Brussels sprouts.  I have gotten very quick at doing this at home on my mandoline slicer,  but if the idea intimidates you, many grocery stores these days sell packages of pre-sliced Brussels sprouts for your convenience!  This dish is excellent as a side, but I have also eaten it as a meal topped with grilled chicken or salmon.  Hope you enjoy!

Shaved Brussels Sprout Salad

1 1/2 lbs Brussels sprouts (or 3 cups shaved/sliced)

1/4 cup olive oil

juice of 1/2 lemon

3 Tbsp grated Parmesan or Romano cheese, or to taste

salt and pepper to taste

Optional:  1/2 cup chopped walnuts, lightly toasted


Wash the sprouts and discard any outer discolored leaves.  Holding each Brussels sprout by the stem end, cut into very thin slices using a mandoline.  Toss them into a bowl to separate the layers.   Mix all ingredients together and toss to combine.  Tastes better if it sits for an hour or so to soften!  All ingredient amounts are approximate, many of these can be adjusted to taste!

Mandoline slicer at work!

Brussels Sprouts


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