Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino Recipe on Food52 (2024)


by: Merrill Stubbs



20 Ratings

  • Prep time 30 minutes
  • Serves 6

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Author Notes

A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino. I immediately declared that I would try and replicate it at home, and this was met with great enthusiasm by my husband. I'd serve this as a first course, with a nice, crisp white like Gruner Veltliner. —Merrill Stubbs

  • Test Kitchen-Approved

What You'll Need

  • 1/2 small red onion
  • 1 lemon, juiced
  • 1 teaspoonhoney
  • 1 teaspoonwhole grain mustard
  • 1 pinchsalt and freshly ground black pepper
  • 1 tablespoonolive oil
  • 3 cupsBrussels sprouts (use larger sprouts if possible)
  • 1/2 cupfinely grated pecorino romano
  1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
  2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
  3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
  4. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!


  • Salad
  • American
  • Brussel Sprouts
  • Honey
  • Lemon
  • Mustard
  • Onion
  • Weeknight Cooking
  • No-Cook
  • Quick and Easy
  • Fall
  • Winter

See what other Food52ers are saying.

  • anna

  • Bryan Syuki

  • Jennifer Morris-Dowd

  • Burf

  • Brussels Sprouts for Breakfast

129 Reviews

anna May 8, 2023

I used red and green kale instead of Brussels sprouts let the salad and the dressing mingle in the fridge for about an hour before serving. Absolutely delicious--even my mom who hates kale loved this salad!

MsJoanie June 14, 2022

This was much tastier than the family expected (we're having WHAT!?! Brussel Sprouts?!?). But I really wish the recipe had an estimate for the amount of lemon juice to use. My lemon was pretty big so I got half a cup of juice out of it, and I think I would use less juice next time. I offset the extra juice with a little extra honey, and I also added some crushed garlic that I had on hand which was a nice counterpoint. I can't wait to see how the leftovers taste after marinating overnight...

aurora March 10, 2021

It was great. If I make it again, I will probably sautee the brussels for 3-5 min. I used a food processor instead of a mandolin and it was super easy.

frances85221 December 31, 2020

Hubbie is a brussels fanatic and discerning when it comes to their preparation. He just got his fourth helping. A total and complete hit. Thank you so much!! Happy New Year from France!

girlwithaknife November 21, 2020

Excellent. The grated cheese got a little lost; maybe I didn’t add enough? Next time I would shave the pecorino or add some avocado for more body...

Jackie March 17, 2020

Excellent recipe. We made this when it was first on Food52 and we have it for dinner parties when we are asked to bring the salad. Not difficult to make, wonderful interesting ingredients and flavor that impresses, especially with fish or chicken when you need something with a little pizzaz (sp?).

This salad is delicious! I love simple recipes and love the tips to soak the onion and choose larger Brussels sprouts. I didn’t find it too tart per other reviews, but I used a small lemon. I added chopped walnuts to give it some protein as a vegan main dish salad, although the brussels sprouts have a lot of protein. Can’t wait to eat the leftovers :)

Jackie February 22, 2018

It appears the link does not come through in toto. Just go to Food Network's site and enter InaGarten+roasted shrimp. Hope this works. :)

Jackie February 22, 2018

This is the Ina Garten roasted shrimp recipe we use:

Jackie December 29, 2017

We made this for tonight's dinner with Ina Garten's roasted shrimp, both new recipes for us. Both recipes will be repeated! We added sliced almonds and used grated Asiago since that was on hand. Excellent!

Kathy M. February 16, 2018

Hi Jackie can you please post the recipe for the roasted shrimp

Bryan S. July 8, 2016

I love this simple and healthy salad. I will definitely add this in my meal prepping plan:

Gretchen S. December 28, 2015

Lovely salad. Unlike the comment in the recipe, I like the salad leftover and have made it ahead. If you have a vitamix, it's an easy way to get the brussel sprouts nice and small .... not quite so chewy.

Judy S. July 28, 2015

Absolutely deeelishis, a regular part of our diet now. Thanks for this recipe!

Jennifer M. June 21, 2015

Made this last night for friends and added lemon zest and toasted almonds as suggested by previous reviewers. It was a big hit. I also dressed about 10-15 minutes ahead of dinner. This was not too acidic or sweet, but just right. All of us commented that we would be making this again.

Burf March 26, 2015

This is a great way to use Brussels sprouts. When I get an especially tough batch of sprouts, you can also saute them for a few minutes to help soften them up. Add the dressing, and it's more of a warm slaw. Delish. Thanks Merrill!

Brussels S. March 26, 2015

One of my favorites. Glad to see it featured!

lora789 March 23, 2015

Great healthy salad

ATG117 February 14, 2015

Loved this (served with pasta bolognese), but I thought the brussel sprouts needed to soak up the dressing in order to become softened and palatable

Cindy December 28, 2014

Oh, and I cut back a bit on the shaved brussels sprouts.......

Cindy December 28, 2014

To disguise the brussels sprouts, I varied this by using arugula with the shaved brussels sprouts and red onion. I left out the romano. The dressing is still perfect with it. I get so many compliments and everyone is surprised when I tell them afterwards that there are raw brussels sprouts in it. The arugula gives it a nice flavor that goes well with the other ingredients.

Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino Recipe on Food52 (2024)
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