SHAVED BRUSSELS SPROUT SALAD

brussels sprout slaw

 

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.

INGREDIENTS

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

DIRECTIONS

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.

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About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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