Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries
A hearty, smoky slaw with sweet cherries and toasted crunch
Why This Recipe Works
Shaving Brussels sprouts raw transforms their dense texture into a crisp, tender base for bold flavors. The combination of smoky gouda and tart cherries creates a sophisticated balance that stands up to the earthy greens.
Instructions
Trim the stem ends of the Brussels sprouts and remove any bruised outer leaves. Shred the sprouts very thin using a mandoline or the slicing disk of a food processor until they have the consistency of a fine slaw.
Whisk the lemon juice, minced shallot, mustard, salt, and pepper in a large bowl. Slowly stream in the olive oil while whisking constantly until the dressing is thick and emulsified.
Add the shredded sprouts to the bowl and toss thoroughly to coat every piece. Let the salad sit for at least 5 minutes — the acidity in the dressing needs a few moments to soften the raw greens slightly.
Fold in the smoked gouda, pecans, and dried cherries just before serving to ensure the nuts stay crunchy. Serve cold or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The dressing can be made 1 day ahead and stored in the refrigerator. The Brussels sprouts can be shredded 1 day ahead and stored in an airtight container in the refrigerator. Assemble just before serving.
