April 14

Shaved Brussel Sprouts Salad with Parmesan

Blog, Cooking, Recipes


Here’s a fresh new way to make a salad, without lettuce. Instead, we use Brussel sprouts, which adds a new
flavor and pairs well with the acidity of the lemon and the nuttiness of the cheese to make a delicious, healthy

Active Time: 15 min – Start to Finish: 35 min


2 lb of Brussel Sprouts
4-oz of Parmesan cheese, grated
2 lemons
½ head of red cabbage, chopped
4 carrots, chopped
Kosher Salt & Pepper
Extra–Virgin Olive Oil


Take your brussels sprouts, cut in half and then chop into small, thin slices. Discard the tough stems. In a
large bowl add Brussel sprouts, carrots, and cabbage and toss to mix the veggies.

In a medium bowl whisk the lemon juice, 2 tsp salt, 1 pinch of sugar, pinch of pepper and 1/3 cup olive oil until
emulsified. Taste dressing and adjust for seasoning.

Toss together veggies and dressing until evenly coated, then top with Parmesan.

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Eric Horwitz

About LIFT

Eric founded LIFT Enrichment in 2010 because he wanted to help young kids develop their culinary skills so they could make healthy foods for friends and family for the rest of their lives.  He has worked with kids for over 15 years and enjoys their energy and enthusiasm for learning new things.  Eric studied abroad in Italy while at UCLA and discovered a passion for cooking.  

Eric Horwitz, Ceo of Lift

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