J'adore les choux de Bruxelles and enjoy cooking many varied and exciting recipes with the little beauties. A fancy has come up for a salad, possibly combining them with lightly toasted flaked almonds, Parmesan cheese and a 'French' dressing. I have a wonderful late 1960s beech wood and stainless steel "Waefa" Suisse mandolin, which only gets used once a year for preparing potatoes for the Chrimbo 'Dauphinoise'. I wouldn't think such a robust classic tool lends itself to anything smaller that potatoes, lest one's fingernails and slivered fingertops were required in the dish also.
Can anyone recommend a more modern and safer way of shaving lovely fresh green round crinkly orbs?