Shredded Raw Brussel Sprout Salad

1. 1

   Wash and dry brussels sprouts. Cut off the bottom of each one and discard. With a sharp knife, hold sprout with flat side down on cutting board and slice each sprout as thinly as possible. You can use a mandolin for this, but be careful!

2. 2

   Mince shallot and garlic clove, add to sprouts. Squeeze juice of one lemon over sprouts and drizzle with olive oil and stir until the greens are well-coated. Crack pepper and sea salt on top.

3. 3

   Using a micro-grater, grate cheese on top of salad, toss to combine. Add as much cheese as you fancy.

4. 4

   Optional: toast a few pine nuts and toss them on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.