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inspired by a more complex version at Emmy Squared in Brooklyn, NY. 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.
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Shredded Brussels Sprouts Salad with Miso Dressing

The Brussels sprouts are tossed in a creamy miso dressing and served with pickled onion and roasted cashews.
Course Salad
Cuisine Asian
Keyword brussels sprouts, miso, pickled onion, salad dressing
Prep Time 15 minutes
Servings 4
Calories 233kcal

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
US Customary - Metric

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.

Video

Nutrition

Calories: 233kcal | Carbohydrates: 14g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 598mg | Potassium: 493mg | Fiber: 5g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 98mg | Calcium: 62mg | Iron: 2mg