Shredded Brussels Sprouts Salad with Miso Dressing
The dressing can be combined in a separate bowl ahead of time or prepared in the same salad serving bowl for less cleanup.
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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. The shredded Brussels sprouts salad is tossed with 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. It’s one of those recipes that pairs perfectly with things like simple salt and pepper chicken thighs or crispy chicken Milanese if you’re building a full dinner.
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. Note that some longer fermented styles of miso paste can be much saltier and require some adapting!
- 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. You can easily make your own quick pickled onions.
A full ingredient list with exact amounts can be found in the recipe card below.
special equipment
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 evenly.
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 lighter, 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.
How to Make Shredded Brussels Sprouts Salad with Miso Dressing (Step-by-step)
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.
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.
FAQ – Frequently Asked Questions
Can I prep this salad in advance?
Yes! You can shred Brussels sprouts up to 3 days ahead and make the miso dressing in advance. Store them separately in the fridge and toss together just before serving for the best texture and flavor.
What substitutions work in the dressing?
Dairy-free version: Omit crème fraîche or replace it with a plant-based substitute.
Gluten-free option: Swap soy sauce with tamari or liquid aminos.
What if I don’t love Brussels sprouts?
Try using shredded green cabbage as the base instead – this still holds up well with the creamy miso dressing.
Why use white miso? Can I use another type?
White miso offers a mild, balanced umami flavor that complements the sprouts well. Be aware that miso paste can vary in saltiness from brand to brand. Darker miso styles are also saltier – if using one of those, consider reducing the amount to avoid oversalting.
More Brussels sprouts recipes to love:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Shredded Brussels Sprouts Salad with Miso Dressing
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Ingredients:
For the miso dressing:
- ¼ cup grapeseed oil
- 1 tablespoon white miso
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 2 tablespoons 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.
Notes:
It’s important to note that miso paste can vary quite a bit between brands so taste and adjust the seasoning of the dressing as needed.
Nutrition:
Calories: 296kcal | Carbohydrates: 17g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 443mg | Potassium: 552mg | Fiber: 5g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 98mg | Calcium: 67mg | Iron: 3mg
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!!
Had to make some adjustments because the miso dressing tasted nothing like the one from Emmy Squared. It was too salty! I fixed it by adding 1 tbsp of Miso and added a 1 1/2 tbsp of honey.
I’m glad you were able to make adjustments to your liking!
This was surprisingly delicious. The dressing is a great compliment.
INSANE how salty this is. inedible
Thank you so much for taking the time to share your feedback. I actually retested the recipe tonight and made some updates, cutting down the miso paste and adding a bit more crème fraîche to help balance the saltiness. It’s also worth noting that miso paste can vary quite a bit between brands, and using unsalted cashews makes a big difference too. I never want a dish to feel inedible, so I really appreciate you pointing this out – it helps me improve the recipe for everyone!
I grew up eating Brussels sprouts with a ton of butter and salt and pepper. Other than that I wasn’t eating them. This recipe changed everything. I loved the shredded Brussels sprouts (who knew that there was an S at the end of Brussels?) and the miso dressing is to die for! There is something about the salty cashews that just pulls it all together. 15/10