cookingwithcocktailrings.com
In a bowl whisk together grape-seed oil, miso, sesame oil, soy sauce, rice vinegar & garlic. Add creme fraîche, whisk to combine.
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Use a mandolin or chef knife to shred Brussels sprouts, discarding the ends. Use your hands to separate.
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Add Brussels sprouts to a large mixing bowl, add dressing & toss to combine.
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Add pickled onions and cashews and toss once more. Serve immediately.
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