Shredded Brussels Sprouts Salad with Miso Dressing
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Brussels sprouts get a bad rap. It’s one of those vegetables that comes down to the preparation. I love the slightly bitter flavor of raw Brussels sprouts shaved on a mandolin for this salad inspired by a more complex version at Emmy Squared in Brooklyn, NY.
Also, the Brussels sprouts are tossed in a creamy miso dressing and served with pickled onion and roasted cashews. Then, add a protein like chicken or grain like crispy rice for a more filling salad or serve simply “as is” on the side or for a quick lunch.
Shredded Brussels Sprouts Salad with Miso Dressing
Table of contents
Key Ingredients in This Recipe
- Miso paste – For this recipe I use white miso, which has a mild flavor profile with a balance of sweet, salty and umami flavor. Miso paste is a staple in my fridge, because it’s fermented it lasts for a long time.
- Sesame oil – Toasted sesame oil has a nuttier flavor, perfect for finishing or adding to dressings.
- Creme fraîche– A touch of creme fraîche helps to emulsify the dressing plus it adds a tangy element that balances the other flavors. If you can’t find creme fraîche, substitute with sour cream.
- Brussels sprouts – I recommend using a mandolin to shave the raw Brussels sprouts. Though it can be done with a knife, using a mandolin is much easier and you can shave them rather than thinly slice them.
- Cashews – I add roasted, unsalted whole cashews to the top of the salad just before serving. I prefer to use unsalted nuts so the salt content can easily be controlled.
- Pickled onions – Pickled red onions add a bright contrast of color and tangy, subtle onion flavor. Get my recipe to make your own here.
How to Make Shredded Brussels Sprouts Salad with Miso Dressing
Step 1: Make the miso dressing.
In a small mixing bowl whisk together the grapeseed oil, miso, sesame oil, soy sauce, rice vinegar and garlic. Add the creme fraîche whisk to combine.
Step 2: Shred the Brussels sprouts.
Use a mandolin or chef knife to shred the Brussels sprouts, discarding the ends. Use your hands to separate the shredded Brussels sprouts.
Step 3: Toss in dressing.
Add the Brussels sprouts to a large mixing bowl, add the dressing and toss to combine.
Step 4: Garnish and serve.
Add the pickled onions and cashews and toss once more then serve immediately.
Tips and Tricks for This Recipe
Swaps and substitutions
- Add crispy rice or popped quinoa for a heartier salad.
- If you aren’t a Brussels sprouts, fan try using shaved green cabbage for the base of this salad instead.
- Omit the creme fraîche a dairy-free version of the recipe.
- Use liquid aminos or tamari in place of the soy sauce in the dressing for a gluten-free version of this recipe.
How to Prep this Salad in Advance
Add the salad ingredients to a small mason jar and shake to combine. Refrigerate until ready to use. Also, the Brussels sprouts can be shaved up to 3 days in advance and the components of the salad can be tossed together just before serving.
Other Recipes to Try
If you enjoy this shredded Brussels sprouts salad with miso dressing, give these a try and follow me on Instagram for more updates:
Shredded Brussels Sprouts Salad with Miso Dressing
Ingredients:
For the miso dressing:
- ¼ cup grapeseed oil
- 2 tablespoons white miso
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon creme fraiche
For the salad:
- 1 pound Brussels sprouts
- ¼ cup pickled red onions
- ⅓ cup roasted, unsalted cashews
Instructions:
For the miso dressing:
- In a small mixing bowl whisk together the grapeseed oil, miso, sesame oil, soy sauce, rice vinegar and garlic. Add the creme fraîche whisk to combine.
For the salad:
- Use a mandolin or chef knife to shred the Brussels sprouts, discarding the ends. Use your hands to separate the shredded Brussels sprouts.
- Add the Brussels sprouts to a large mixing bowl, add the dressing and toss to combine.
- Add the pickled onions and cashews and toss once more then serve immediately.
DID YOU MAKE THIS?
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This salad! Brussels shredded on a mandolin? Miso in a dressing with creme fraiche? Wait what? Nope. Do not wait. Try it. It’s one of the best salads we (the whole family) have had in a long time. That miso dressing is something special!!