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Nutrition Facts
Serving Size 1 (149g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons pecorino romano cheese
Calories 249
Calories from Fat 200		(80%)
Amount Per Serving		%DV
	Total Fat 22.3g	34%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 24mg		1%
Potassium 455mg		13%
Total Carbohydrate 11.4g		3%
	Dietary Fiber 4.3g	17%
	Sugars 2.7g
Protein 5.9g		11%
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Shaved Brussels Sprout Slaw With Walnuts and Romano

Recipe #394158 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mary winecoff
Oct 12, 2009

From Gourmet Today. A great fall salad that would be perfect for Thanksgiving. You can slice the Brussels Sprouts by hand or use an adjustable blade slicer.

SERVES 6 (change servings and units)

Ingredients

1 1/2 lbs Brussels sprouts
1 cup walnuts, lightly toasted
2 tablespoons finely grated pecorino romano cheese (to taste)
1/4 cup olive oil
3 tablespoons lemon juice
fresh ground black pepper

Directions

1
Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or other adjustable blade slicer; discard stems. Transfer to a large bowl. Toss to separate leaves.
2
Lightly crush walnuts with your hands. Add to Brussels sprouts, along with cheese, oil and lemon juice and toss to combine. Season with pepper.