A quick and easy brussels sprouts salad.
At our family table, it’s hard to top brussels sprouts chips, but this easy brussels sprouts salad recipe is a great alternative when time is tight. Sam Sifton of The New York Times created this adaptation of shaved brussels sprouts for home cooks. It delivers, big time.
All it takes is a quick spin in the food processor, a drizzle of olive oil, a dash of shredded cheese, and a handful of chopped nuts — a busy parents’ dream recipe. Pair with a market rotisserie chicken and dinner is done in under 15 minutes. Perfect for weeknights when you’re scrambling to get something healthy on the table in a hurry. It also saves well, making it easy to feature for lunch the next day.
Another reason I love this simple dish? It’s a great addition to any potluck lineup. It takes only a few minutes to make, transports easily, and adds beautiful color to the table.
- 1 pound brussels sprouts
- ½ cup walnuts
- ¼ cup shredded parmesan
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- Kosher salt, to taste
- Trim off the ends of the sprouts, then cut into quarters.
- Working in small batches, load the sprouts into a food processor and pulse until no large chunks remain.
- In a large mixing bowl, combine the sprouts, walnuts, cheese, olive oil, and lemon juice. Add salt to taste.