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brussels sprout salad
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5 from 1 vote

Brussels Sprout Salad

Shaved sprouts are delicious raw and make an elegant salad.
Prep Time15 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 160kcal
Author: Bruce Cole


  • 1 pound brussels sprouts
  • 1 garlic clove
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 1 jalapeno pepper or serrano pepper
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 20 roasted salted almonds
  • 1 ounce pecorino cheese


  • Trim off the stem ends from the Brussels sprouts. Remove the darker external leaves. Use a kitchen mandoline or a sharp knife and a steady hand to cut the Brussels sprouts lengthwise as thinly as you can. Set them aside.
  • Peel and mince the garlic. Put it in a large salad or serving bowl. Add the vinegar. Set aside.
  • Seed and mince the chile. Add it to the garlic. Stir in the salt and olive oil. Add the Brussels sprouts and toss to combine.
  • Chop the almonds and sprinkle them over the top. Use a microplane to grate the cheese over the salad.


This recipe is from our fall ebook. It's a free download when you subscribe to ourĀ newsletter.
Photos: Erin Scott