Raw Brussels Sprouts Salad ♥ Recipe

graphic button small size size 10 Today's fall salad recipe: A raw salad, this time with raw Brussels sprouts shaved so thin they easily "cook" (if you will) in a lemon vinaigrette and then are tossed with grated romano for a certain lovely "sourness" and pine nuts for a touch of "crunch". Weight Watchers Friendly, WW 3 PointsPlus. Low Carb. Gluten Free. Primal. Vegetarian. Word to the wise, best left to rest for 24 hours before serving. graphic button small size size 10

My dear college friends Laurie and Susan visited this week, meeting midway in St. Louis. As Laurie wrote afterward on Facebook, "Thirty years melted away as we honored our loved ones' memories, cooked and schemed together. Still friends of the heart after all these years!" We three had much catching up to do and wondered out loud, how and why, when we had once crossed the state just to have dinner together, did our friendship become relegated to Christmas cards? Children? Careers? Something else? Where did the years go?

Funny thing was: beforehand I fussed over what we would, you know, eat. Mid-October is that funny seasonal switchback time: the sunny day turned out to be cooler than the rainy day, we sat outside for lunch but quickly moved inside and almost built a fire. Plus, I wondered, should I have everything all at the ready, my usual style, or would cooking a meal or two together actually encourage our getting-to-know-you-all-over-again conversation?

In the end, I returned to a signature meal, a pair of Fast Roast Chickens rained with smoky sea salt, a pot of Rustic Mashed Sweet Potatoes & Carrots, warm rolls spread with Creamy Feta Mousse and for fun, a new salad, thin shavings of fresh Brussels sprouts and salty grated romano tossed in a lemony vinaigrette with a few toasted pine nuts.

That first night? The salad was good enough.

Four hours later? Good, quite good.

But the next night? AMAZING! Once the flavors had a chance to meld and the raw shavings of Brussels sprouts to soften, so fresh, so light, such a surprising mix of familiar flavors!

Some times, yes, the passage of time makes a salad – and renewed friendships – extra sweet.


Hands-on time: 20 minutes
Time to table: 24 hours
Makes 2 cups

2 cups shaved Brussels sprouts, from about 10 medium sprouts
6 tablespoons fresh lemon juice, including the pulp if possible
1 tablespoon good olive oil
Salt and freshly ground pepper, be generous
3 tablespoons grated Romano cheese
3 tablespoons toasted pine nuts

Mix shaved Brussels sprouts, lemon juice, olive oil and salt and pepper, tasting as you go and adjusting to taste. Stir in cheese and pine nuts. Cover and refrigerate for 24 hours, stirring occasionally. Bring back to room temperature before serving.

graphic button small size size 10 BRUSSELS SPROUTS To shave the sprouts, trim any wonky outer leaves, wash but leave the stems on for a "handle". Very carefully, use a mandoline / benriner to shave the round part of the sprout. Don't risk your fingers: be prepared to waste more than you normally might. The inspiring recipe that a food processor may be used, my blade doesn't shave them thin enough. Would a sharp knife with a patient knife-wielder work? Probably. It took me about 15 minutes to shave just two cups of sprouts, that means this salad probably isn't one for large groups.
graphic button small size size 10 OIL I've made this three times now, once I left the oil out by accident: even just a touch is appreciated to balance the acidity of the lemons.
graphic button small size size 10 ROMANO Romano has that great sourness that's so cool but do grate it on the largest hole of a box grater. Parmesan would work too, so would the Mexican cotija. Look for a dryer, saltier more dense cheese versus a soft fresh cheese. Much to my surprise, the romano doesn't get "soggy" and melt into the lemon juice during the 24-hour rest period.
graphic button small size size 10 PINE NUTS We happened to love the sweet nuttiness of toasted pine nuts but they are pricey. Toasted walnuts would be good, toasted sunflower seeds would be the least expensive. Again, much to my surprise, these don't get soggy even sitting in the salad for 24 hours.

A Veggie Venture - Printer Friendly Recipe Graphic

Still Hungry?

Microwave Green Chili Cheese Grits

ST LOUIS POST-DISPATCH, my restaurant-recipe column THIS WEEK
Three-Bean Chipotle Chili from The Wolf

Healthy Creamed Spinach graphic button small size size 10 Squash Pizza graphic button small size size 10 Secret-Ingredient Chocolate Cake graphic button small size size 10 Broccoli with Garlic Oyster Sauce graphic button small size size 10 Whole Grain Bread graphic button small size size 10 Radish D’Avignon Sandwich graphic button small size size 10 Salad with Japanese Turnip graphic button small size size 10 Spicy Thai Noodle Salad graphic button small size size 10 Microwave Acorn Squash graphic button small size size 10 Peperonata with Potatoes graphic button small size size 10 How to Roast Garlic graphic button small size size 10 Stuffed Pumpkin with Apple & Cranberry graphic button small size size 10 Roasted Delicata Squash graphic button small size size 10 Fried Zucchini Sticks vs Baked Zucchini Sticks (< so many favorites from this week, there's no picking just one! )

~ Raw Butternut Squash Salad ~
~ Raw Beet, Carrot & Kohlrabi Salad ~
~ Raw Beet Sandwiches ~
~ Gorgeous Raw Asparagus Salad ~
~ Celeriac Slaw ~
~ more "unusually raw" recipes ~
from A Veggie Venture

~ How to Cut Brussels Sprouts with Recipe Suggestions ~
~ Fast Pan-Roasted Brussels Sprouts ~
~ Wine-Glazed Brussels Sprouts ~
~ more Brussels sprouts recipes ~
from A Veggie Venture

~ Bodacious Brussels Sprouts ~
~ Marinated Brussels Sprouts ~
~ more Brussels sprouts recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2013

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hi, When I read Pine Nuts I was going to say the same, they can be quite pricey! However, I do think they are worth it, not only for their nutritional value but also because they taste damn good!. Thanks for this recipe!

  2. Really fun recipe! I've been shaving Brussels sprouts this fall (small amounts, so I've been using a knife—a real pain, and next time I'll drag out my mandoline). I've made something quite similar to this, but my fave recipe (and one I'll be posting in a few weeks) is wilting the Brussels sprouts in a hot bacon dressing (essentially the same recipe as Spinach with Hot Bacon Dressing, just substituting sprouts for the spinach). Anyway, I love this! Thanks.

  3. Patrick ~ Pine nuts are indeed pricey and they turn stale/rancid quickly too so there's no hoarding them. That's why I almost always use toasted walnuts or the least expensive option, sunflower seeds. Thanks for your comment!

    John ~ Thanks, friend! Hot bacon dressing for Brussels sprouts? I'm in! Thanks for your comment!

  4. A new favourite, thanks!

  5. A new favourite, thanks!

  6. Could we use pumpkin seeds instead of pine nuts?

  7. Matthew ~ You're so welcome!

    Audrey ~ Great idea, pumpkin seeds would be so seasonal too!

  8. Thanks Alanna -- always look forward to your creativity. Even though we are south of the equator, I cant wait to try this and my basil plant is sitting out there, exploding (in anticipation!)!


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna