- 1 pound Brussels sprouts, trimmed and thinly sliced (or shredded in a food processor)
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- Kosher salt and black pepper
- 4 ounces Manchego, shaved
- 1/3 cup roasted almonds, roughly chopped
- Toss the Brussels sprouts, oil, vinegar, 1 tea- spoon salt, and 1/2 teaspoon pepper in a large bowl. Let sit until the Brussels sprouts wilt slightly, 8 to 10 minutes.
- Add the Manchego and almonds and toss to combine.