Best 7 Shaved Brussels Sprout Slaw With Walnuts And Romano Recipes

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Welcome to the world of culinary delight, where flavors dance on your palate and textures create a symphony of sensations. Today, we embark on a journey to explore the vibrant flavors of shaved Brussels sprout slaw, a dish that combines the earthy sweetness of Brussels sprouts with the nutty crunch of walnuts and the sharp, tangy bite of Romano cheese. Our culinary adventure begins with a classic shaved Brussels sprout slaw recipe, featuring a simple dressing of lemon juice, olive oil, salt, and pepper, allowing the natural flavors of the vegetables to shine through. For those seeking a more robust flavor profile, we offer a tangy Dijon mustard dressing, adding a spicy kick to balance the sweetness of the slaw.

Venturing beyond the classic, we introduce a bacon and apple variation, where crispy bacon and sweet Granny Smith apples join the Brussels sprout party, creating a delightful medley of textures and flavors. And for those with a taste for the exotic, our Asian-inspired slaw incorporates a tantalizing dressing of rice vinegar, soy sauce, sesame oil, and ginger, transporting your taste buds to the bustling streets of Bangkok. Each recipe is carefully crafted to showcase the versatility of Brussels sprouts, transforming them from humble vegetables into the stars of the show. So, grab your apron, gather your ingredients, and let's embark on this culinary journey together, exploring the diverse flavors and textures of shaved Brussels sprout slaw.

Here are our top 7 tried and tested recipes!

SHREDDED BRUSSELS SPROUT SALAD WITH ROMANO CHEESE TOASTED WALNUTS AND LEMON VINAIGRETTE



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

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!

Provided by Jaclyn

Categories     Salad

Time 15m

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 252 kcal, Carbohydrate 10 g, Protein 8 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 200 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

SHAVED BRUSSELS SPROUTS WITH WALNUTS AND PECORINO



Shaved Brussels Sprouts with Walnuts and Pecorino image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 pounds Brussels sprouts
1 cup grated carrot
1 teaspoon lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons yuzu juice
2 tablespoons honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 cup toasted walnut halves
1/2 cup grated Pecorino cheese

Steps:

  • Using a sharp knife or a mandolin, finely shred the Brussels sprouts. Put them in a large mixing bowl, add the grated carrot and toss to combine.
  • Whisk together the lemon zest and juice, the yuzu juice, honey, mustard and some salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the vegetables with the dressing and season with some salt and pepper. Toss again with the walnuts and Pecorino and serve.

SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Steps:

  • Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

BRUSSELS SPROUTS WITH WALNUTS



Brussels Sprouts with Walnuts image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 9

2 tablespoons minced garlic
3/4 cup roughly chopped walnuts
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan
2 pounds Brussels sprouts, base and outer leaves trimmed, and halved
8 tablespoons unsalted butter
1/4 cup thinly sliced shallots

Steps:

  • Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
  • In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  • Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.

BRUSSELS SPROUT SALAD WITH WALNUTS



Brussels Sprout Salad With Walnuts image

Make and share this Brussels Sprout Salad With Walnuts recipe from Food.com.

Provided by dandelionleaf

Categories     Vegetable

Time 10m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 8

5 large Brussels sprouts
1/4 walnuts
1/3 cup gruyere cheese or 1/3 cup parmesan cheese
3 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt, coarse ground
1/4 teaspoon ground black pepper

Steps:

  • Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)
  • Chop walnuts into 1 cm chunks.
  • Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
  • Toss cheese with sprouts and nuts.
  • Whisk together mustard, oil, vinegar, salt and pepper, until blended.
  • Pour over salad, toss lightly, and serve.

Nutrition Facts : Calories 277.1, Fat 26.7, SaturatedFat 6.3, Cholesterol 19.8, Sodium 376.8, Carbohydrate 4.1, Fiber 1.5, Sugar 1, Protein 6.9

SHAVED BRUSSELS SPROUTS WITH PECORINO AND WALNUTS



Shaved Brussels Sprouts With Pecorino and Walnuts image

Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare. And it does! Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife. Then combine with raw walnut halves, pecorino crumbled off the cheese with a fork, olive oil, and salt. Mix aggressively, so that the sprouts begin to wilt a little. And that's it. You'll see.

Provided by Sam Sifton

Categories     quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

24 brussels sprouts
1/2 cup raw walnut halves
1/4 cup fork-crumbled pecorino Romano
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt, to taste

Steps:

  • Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
  • In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO



Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino image

Provided by Jonathan Waxman

Categories     Cheese     Side     No-Cook     Walnut     Fall     Brussels Sprout     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 7

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
Special Equipment
an adjustable-blade slicer

Steps:

  • Holding each Brussels sprout by stem end, cut into very thin slices using slicer. 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.

Tips:

  • Use a mandoline or food processor fitted with a slicing blade to save time and effort when slicing the Brussels sprouts.
  • If you don't have walnuts, you can substitute another type of nut, such as almonds, pecans, or pistachios.
  • Use a microplane to finely grate the Parmesan cheese for the best flavor and texture.
  • Be sure to taste the dressing before adding it to the slaw and adjust the seasonings to your liking.
  • Serve the slaw immediately or chill it for later.

Conclusion:

This shaved Brussels sprout slaw is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a healthy and delicious side dish, give this shaved Brussels sprout slaw a try. You won't be disappointed!

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