Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts

  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
Save Recipe


1/2 cup skinless hazelnuts

8 ounces Brussels sprouts

1 small bunch kale (about 4 cups lightly packed leaves)

1 small Granny Smith apple

6 tablespoons olive oil

3 tablespoons champagne vinegar

1/2 teaspoon Dijon mustard

Kosher salt and freshly cracked black pepper

1/3 cup grated Pecorino


  1. Preheat the oven to 375 degrees F.
  2. Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
  3. Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
  4. To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Brussels Sprouts Slaw

Brussels Sprout Slaw

Kale and Brussels Sprout Salad

Roasted Brussels Sprouts and Kale

Preppy Joe with Spicy Brussels Sprout Slaw

Brown Butter Almond Brussels Sprouts

Sesame Rice with Warm Brussels Sprout-Shiitake Slaw and Smoky Tahini Dressing

🤤 More Drool-Worthy Recipes