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Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino


  • 1/2 small red onion
  • Juice of 1 lemon
  • 1 tsp honey
  • 1 tsp whole grain mustard
  • 1 Tbsp olive oil
  • 3 cups Brussels sprouts
  • 1/2 cup finely grated pecorino romano
  • Salt and freshly ground black pepper
  • apple, peeled and chopped (optional)


1. Soak onion slices in small bowl of cold water for 15 to 20 minutes while preparing rest of ingredients and then drain.

2. In small bowl, whisk together lemon juice, honey, mustard and pinch of salt and pepper.  Whisk in olive oil until dressing is emulsified.  Set aside.

3. Trim Brussels sprouts.  Using mandolin, shave sprouts one at a time.  Gently separate the leaves so the shredded sprouts resemble a fine slaw.

4. Put sprouts into serving bowl and gently toss with onions and dressing.  Fold in pecorino and adjust seasonings to taste. 

Recipe adapted from Food 52

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