These thinly slice Brussels sprouts make a lovely and delicate slaw. I feel kind of dumb for not thinking of this before since they are sort of miniature cabbages. This is a simple little recipe and very tasty. If you are vegan I don’t think the cheese is that essential to the taste so just omit.
1 1/2 lb Brussels sprouts ( discard any discolored leaves but leave stems intact)
1 cup walnuts ( lightly toasted)
2 tablespoons finely grated Pecorino Romano ( or to taste)
1/4 cup olive oil
3 tablespoons feash lemon juice
Holding each Brussels sprout by stem end, cut into very thin slices. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.