Shaved Brussels Sprout Salad
Razor-thin raw brussels sprouts tossed with a bright lemon-olive oil dressing and topped with shaved parmesan. Ready in 10 minutes—crispy, tangy, and impossibly simple.
- Total time
- 10 min
- Servings
- 2
- Calories
- 185
- Protein
- 8g
lightfreshamericanvegetariancrispycrunchyweeknightsalad
Ingredients
- 1 lb brussels sprouts
- 2 oz parmesan cheese
- 1 whole lemon
- 3 tbsp olive oil
Instructions
- 1
Trim brussels sprouts and slice paper-thin with a mandoline or sharp knife.
- 2
Transfer to a bowl and squeeze lemon juice over the top; add a pinch of salt.
- 3
Drizzle with olive oil and toss until leaves are coated and slightly wilted, ~30 seconds.
- 4
Shave parmesan with a vegetable peeler or microplane over the salad.
- 5
Taste and adjust salt and pepper, then serve immediately.
Tools you’ll need
- mandoline or sharp knife
- bowl
- vegetable peeler or microplane
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