Friends, if there’s one vegetable I want you to eat more of, it’s Brussels sprouts. These little cabbages are loaded with fiber to feed your gut buddies, and when you shred them raw like this, you keep every bit of that nutrition intact.

Here’s my secret: massage them with lemon and salt until they turn bright green and tender; it breaks down the tough fibers without a single minute of cooking. Toss in a bright, tangy dressing built on extra-virgin olive oil (hello, polyphenols) and finish with toasted walnuts for a dose of omega-3s and satisfying crunch.

The best part? This whole salad comes together in five minutes flat. No stove, no fuss, just a big bowl of crunchy, tangy, gut-loving goodness you can make on repeat.

Serves 4

Ingredients

• 1 pound shredded Brussels sprouts (pre-bagged, shredded in a food processor, or shaved on a mandoline)
• Zest and juice of 1 lemon
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 cup pecorino Romano or nutritional yeast
• 1/4 cup toasted walnuts

Instructions

1. In a large bowl, combine the Brussels sprouts, lemon zest, and salt.
2. Massage with your fingertips until the sprouts are bright green and tender.
3. In a separate bowl, whisk together the lemon juice, pepper, oil, and mustard until smooth.
4. Toss the Brussels sprouts with the dressing, cheese or nutritional yeast, and walnuts before serving.