Shredded Brussels Sprouts Salad with Walnuts and Manchego Cheese

Brussels Sprout Salad

My dear friend made this for our Supper Club and I couldn’t believe how good and how simple it it was. Combining the lemon juice with the raw brussels takes all of the bitterness away. I have made it several times since and it is a hit. The manchego is a compliment to this yummy salad but you can always omit if you are looking for a vegan version!

Shredded Brussels Sprouts Salad with Walnuts and Manchego Cheese
Cook time
Total time
Serves: 4
  • 1 cup walnut halves
  • 10 -12 oz (approx 3 cups) Brussels Sprouts, trimmed
  • 2 Tbsp fresh lemon juice
  • Kosher Salt
  • 6 Tbsp olive oil
  • ¾ cup (3 oz) coarsely grated Manchego cheese
  • Freshly ground pepper
  1. Preheat the oven to 350. Spread the walnuts on a rimmed baking sheet and toast for 10 min. or until golden and fragrant. Transfer to a place to cool, then coarsely chop the nuts.
  2. In a food processor, shred the brussels sprouts (I pulsed them). Transfer to a medium serving bowl. Toss the brussels sprouts with the lemon juice and 1 tsp kosher salt and let stand for 5 min.
  3. Add the toasted walnuts, olive oil and Manchego and toss. Season with salt and pepper and serve.

Photo Credit: Juxtapost


  1. says

    This sounds great, but what if you don’t have a food processor. Any options in shredding the brussels sprouts? Thanks for the post!

  2. admin says

    Of course. You can always just thinly slice them… sometimes I choose this option if I don’t want to deal with the clean up of the food processor 🙂


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