Shredded Brussels Sprout Salad with Romano Cheese, Toasted Walnuts and Lemon Vinaigrette


You just can never have too many salad recipes, right? Especially when they are as delicious as this Shredded Brussels Sprout Salad with all the goodness – Romano cheese (parmesan may be substituted), toasty crunchy walnuts and a bright, quick lemon vinaigrette! 

Shredded Brussels Spout Salad with Romano Toasted Walnuts and Lemon Vinaigrette | Cooking Classy

Brussels Sprout Salad with a Bright Lemon Dressing

The favors of this salad are so good and they all blend so well. Never when I was younger would I have thought that one day I’d be eating RAW brussels sprouts but here I am :).

The only way I can eat raw brussels sprouts though is when it’s like so, with a good dressing and the right additions.

Shredded Brussels Spout Salad with Romano, Toasted Walnuts and Lemon Vinaigrette | Cooking Classy

How to Shred Brussels Sprouts

There are a few ways you can shred/shave the Brussels sprouts:

  • You can just thinly slice them up by hand using a sharp knife, but word of advice, watch your fingertips!
  • Or you can use a mandolin (but personally I feel like this takes just as long as slicing them up by hand).
  • Or you can use the slicing attachment you may have gotten with your food processor.

Slicing all those little Brussels sprouts up is the only thing that really takes much time with this salad – everything else is a total breeze.

The thin slices though are a must, eating a whole raw Brussels sprout covered in dressing would just be weird, and awkward, and grossly crunchy…and just all wrong.

These fine thin shreds are the perfect base for a salad, a delicious salad like this one!

Shredded Brussels Spout Salad with Romano, Toasted Walnuts and Lemon Vinaigrette | Cooking Classy

More Brussels Sprouts Recipes You’ll Love

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Shredded Brussels Sprout Salad with Romano Cheese Toasted Walnuts and Lemon Vinaigrette

Brussels sprouts are thinly shredded for a crisp tender texture, and they're tossed with walnuts, romano cheese and a bright lemon dressing. A delicious autumn salad recipe!

Servings: 5
Prep Time 15 minutes
Total Time 15 minutes


  • 1 lb brussels sprouts, bottoms trimmed, very thinly sliced*
  • 1/2 cup walnuts, toasted and chopped**
  • 1/2 cup finely shredded Romano or parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp dijon mustard
  • Salt and freshly ground black pepper


  1. Add shredded Brussels sprouts, about 2/3 of the walnuts and 2/3 of the Romano cheese to a medium salad bowl. 

  2. In a small mixing bowl whisk together olive oil, lemon juice, dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each).
  3.  Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining 1/3 of the walnuts and cheese. Serve within 2 hours (chill if not serving immediately and toss before serving).

Recipe Notes

  1. This can be done carefully by hand using a sharp knife (watch your fingertips!), with a mandolin or using the attachment on a food processor.
  2. To toast the walnuts preheat oven to 350 degrees. Spread walnuts out on a baking sheet and toast in preheated oven until slightly browned, about 5 - 8 minutes.
  3. Recipe source: adapted from Bon Appetit and Cooking Light
Nutrition Facts
Shredded Brussels Sprout Salad with Romano Cheese Toasted Walnuts and Lemon Vinaigrette
Amount Per Serving
Calories 252 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 200mg9%
Potassium 413mg12%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 2g2%
Protein 8g16%
Vitamin A 760IU15%
Vitamin C 79.4mg96%
Calcium 168mg17%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad
Cuisine: American
Keyword: Brussels Sprout Salad
Calories: 252 kcal
Author: Jaclyn


  • Claudia Hatterman: Don’t use the precut sprouts. They are too chopped. Slice your own sprouts! May 27, 2019 at 7:20am Reply

  • Paige: This salad looks amazing!

    Paige February 23, 2017 at 12:01pm Reply

  • Laura | Tutti Dolci: This is such a gorgeous salad and I love that lemon vinaigrette! :) February 22, 2017 at 11:32pm Reply

  • Maemuna sadaf: yummy ,…will try it
    regards February 22, 2017 at 10:21pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d