Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino
Servings: 6 side-dish servings
Ingredients
- 1 1/2 lb. brussels sprouts trimmed of the root end (about 4 cups)
- 1/4 small red cabbage cored and finely shredded (2 cups)
- 1 cup walnuts lightly toasted
- 1/2 cup finely grated Pecorino Romano or to taste
- 1/2 cup extra virgin olive oil
- 1 large garlic clove grated
- 1 tablespoon dijon mustard
- 1/4 cup fresh lemon juice
- Coarse kosher salt and freshly ground black pepper to taste
Instructions
- Using a mandoline, knife or the shredding disk of a food processor, cut the sprouts into very thin slices.
- In a small bowl, add the olive oil, garlic, mustard and lemon juice. Mix until well combined. Season lightly with salt and generously with pepper.
- Add the shredded sprouts and cabbage to a large bowl and toss with the cheese. Toss with half the dressing and taste, add more as necessary. Taste for seasoning. Sprinkle on the walnuts and serve immediately or within a few hours of tossing.
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