Shaved Brussels Sprout Salad with White Miso Vinaigrette

Thinly sliced raw Brussels sprouts make a wonderful hearty salad. They create volume, crunch, and have the ability to blend with a myriad of ingredients and flavors:) I love this Shaved Brussels Sprout Salad with White Miso Vinaigrette, as it is a sure crowd pleaser and will be a delight at any dinner party or social gathering:)

Are you looking for a hearty and easy salad that will keep you satiated for hours? Look no further, as this Shaved Brussels Sprouts Salad with White Miso Vinaigrette should be your pick! Thinly shaved Brussels sprouts are the base of this salad, with volume, crunch, and substance waiting to soak up this lusciously creamy miso vinaigrette. This salad can be made for a quick weeknight dinner or is perfect for any hosting occasion. It’s substantial, easy, and, more importantly, super healthy to fill all your needs!

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What is a raw Brussels sprouts salad, and can I eat is raw?

Brussels sprouts are essentially mini cabbages that are best broken down when eaten raw. They contain a large amount of fiber and are most digestible when thinly shaved. They can cause some people to be gaseous and feel a bit bloated. However, when thinly shaved, they are a fantastic salad base! Also, when eaten raw, you give your body the total amount of vitamins and nutrients that the vegetable contains.

Why I chose to create this shaved Brussels sprouts salad?

This salad is a derivation of a dish I used to make when I worked behind the line at Mario Batali’s Italian Osteria, @lupaosteria. We used to mix parmesan, water, and lemon to make a vinaigrette and then thoroughly coat perfectly crunchy Brussels. I decided to combine Italian and Japanese flavors for this vinaigrette. The sweetness of the miso pairs wonderfully with the currants, and the contrasting Parmigiano Reggiano adds the perfect nutty bite to round out the flavors. Miso and the Parmigiano Reggiano create a wonderfully creamy and flavor-packed punch to the Brussels sprouts.  

What is Miso?

  • Miso is a Japanese fermented soybean paste. It is made by combining soybeans with a fermentation fungus, Aspergillus orzae (more commonly known as Kōji), and other varying ingredients such as salt, barley, and seaweed.
  • It is often used to create flavor and add body to seafood, meat, and vegetable dishes.
  • It provides an umami flavor, as it is salty, sweet, earthy, and sometimes fruity.
  • Most people are familiar with miso, as it is the main ingredient in miso soup. Miso soup combines the paste with dashi (a seaweed and fish) stock and is garnished with cubed tofu, seaweed, and green onions.
  • There are three most common varieties of miso paste:

I love this salad, as you can eat it in every season! It’s a beautiful holiday party potluck or buffet item, and it would be fantastic at summer soirées!

Is miso paste healthy for you?

  • Miso is incredibly healthy for you, as it is packed with vitamins, antioxidants, minerals, and nutrients. It contains calcium, copper, manganese, zinc, and vitamin K. It’s also an excellent plant-rich protein source.
  • Because it is fermented, it is also a probiotic which helps promote a healthy gut and immune system.

 Here’s how to make this easy Shaved Brussels Sprouts Salad with White Miso Vinaigrette

Homemade Shaved Brussels Sprouts Salad with White Miso Vinaigrette Ingredients

Brussels Sprouts: These mini cabbages are a fantastic base for salads when thinly sliced. They have body and structure on their own and tend to make a hearty cole-slaw-like salad.

Orange, Yellow, or Red Pepper: I used orange pepper in my recipe, but you are welcome to use yellow or red. These peppers are sweeter than green and add a nice contrast to the salad.

Red Onion: Red onion gives this salad the right amount of bite! I love how it contrasts against the sweetness of the peppers and the currants.

Currants: Re-hydrating currants are an absolute must! It makes them softer, more flavorful, and porous. Doing this allows them to meld with the other flavors in the salad. Just remember to strain them before adding them to the salad. 

Parmigiano-Reggiano: 

Using Parmigiano-Reggiano will change your life!

Italians have been eating and making Parmigiano Reggiano cheese for the past eight centuries. Its name comes from the Italian Provence of Parma and the surrounding provinces of Reggio, where the cheese originated. An association was formed in this region, stating that for the cheese to be labeled “Parmigiano Reggiano,” it must be produced and made in this region only. In 2008, this became official law in Italy. Look at the label when buying your cheese to make sure it comes from Italy. Other Parmesan imposters will not have the same nutty and crystalized taste and texture. 

Miso Paste: I used mixed miso, a cross between red and white, in this recipe. However, any miso will work! You can find miso in most supermarkets near the tofu in any Asian or organic market. (internal link – Miso Master Miso Mellow White)

Boiling Water: I have a hot water kettle, which is incredibly fast and handy in the kitchen! The boiling water is essential for breaking up the density of the miso.

Lemon Juice: ALWAYS squeeze fresh lemon juice instead of any packaged brand. This small extra step will make a difference in this salad and anything you make. It is also cleaner, healthier, and has no preservatives. 

Extra Virgin Olive Oil: A high-quality extra virgin olive oil is also key to a superb salad!

Korean Dried Chili Flake: For this recipe, I used a Korean chili flake called Gochugaru. If you do not have this ingredient, you can use: 

Italian Chili flake

Shichimi Togarashi

Chili Crisp 

Needed Equipment 

Cutting board

Chef’s knife

Set of Stainless Steel or Glass Mixing Bowls

 Electric Kettle

Strainer

Large Chef Spoon

Box Grater

Whisk

Citrus Juicer

Wooden Salad Mixing Set

Process:

  1. Cut the Brussels sprouts in half, lengthwise.
chopping brussel sprouts on a wooden cutting board
  1. Then lay each sprout half down on its flat side on the cutting board.
Slicing halved brussel sprouts
  1. Take your chef knife and thinly slice across the Brussels halves to create shavings.
brussel sprouts on a wooden cutting board next to a chef's knife, some brussel sprouts are whole and some are  shredded
  1. Repeat this process until all the sprouts are cut, and you have a mound of shavings.
Shredded Brussel Sprouts on a wooden cutting board
Close up of shredded Brussel Sprouts in the palm of a hand
  1. Take your pepper and lob off both ends (the stem and butt of the pepper)
Hands cutting the ends off an orange bell pepper
Pepper with the top cut off it laying on its side next to a chef's knife on a wooden cutting board
  1. Stand the pepper up on the board and make one linear cut down the side of the pepper.
Someone seeding an orange bell pepper
  1. Open up the pepper on the cutting board to make one long strand with the seeds and core facing upwards.
An open pepper on a cutting board in a long strand in the middle of being seeded
  1. Take your knife and gently run it across the length of the pepper strand, removing all of the core and seeds.
Hands finishing seeding an orange bell pepper
  1. Slice the cleaned pepper into 4-5 larger planks.
pepper being cut into thick strips
Thick strips of orange bell pepper besides a chef's knife on a wooden cutting board
  1. Take each plank and cut them into small strips.
Orange Bell Pepper being cut into small strips on a wooden cutting board
  1. Line up a small section of your pepper strips and slice them into a fine dice.
Orange Bell Peppers being diced against a wooden cutting board
  1. Repeat until all the pepper slices are diced.
Diced Orange Bell Pepper pieces centered on a wooden cutting board
  1. Place your red onion on the cutting board and lob off the blossom end.  
a red onion being cut
  1. Lay the onion on the flat side down and cut directly through the root to create two halves. Place one half in an airtight container in your refrigerator and reserve for another use.
a red onion being sliced down the middle with a chef's knife
A red onion being halved
  1. Lay the remaining half down on the board on their flat side. Take your knife, and following the natural contour of the onion, cut linear strips into the onion without cutting through the root (the root keeps all the layers intact).
a halved red onion being sliced
  1. Place your hand flatly across the onion half, perpendicular to the linear slices, and make three horizontal cuts into the onion. Again, DO NOT slice through and puncture the root, as this holds all our layers together.
a red onion being sliced horizontally
  1. Place your hand in a claw-like grip over the onion half with your knuckles juxtaposed against the knife’s blade. Make horizontal cuts through the onion until the entire half is diced.
red onion being diced
red onion being diced
pieced of a diced red onion centered in a pile on a wooden cutting board besides a chef's knife
  1. Place your currants in a heat-proof bowl and submerge them with boiling water.
Rehydrating currants in a bowl of hot water
  1. Allow them to rehydrate for 3-4 minutes, strain them and discard the soaking liquid.
rehydrated currants on a gold spoon being held over a blurred bowl of currants
currants in a strainer over a glass bowl
  1. Place the shaved Brussels sprouts, pepper, onion, and rehydrated currants into a large mixing bowl.
Shredded Brussel sprouts, diced peppers, diced red onion, and currants in a big glass mixing bowl
  1. Place a box or hand grater on your cutting board and finely grate the Parmigiano Reggiano.
a pile of grated Parmigiano Reggiano sitting beside a metal grater and a block of cheese on a wooden cutting board
  1. In a separate medium-sized heat-proof bowl, add the miso paste and the ¼ cup of boiling water.
boiling water being poured over miso paste in a glass mixing bowl
  1. Take a whisk and loosen up the paste with the water until it is smooth.
whisking miso paste and water
miso paste and water being combined with a whisk
  1. Cut one lemon in half and juice it.
A lemon being juiced
  1. Add half of the grated Parmigiano Reggiano to the miso paste and stir until combined (a spoon is better than a whisk at this point, as the vinaigrette is so thick and chunky).
grated Parmigiano Reggiano being added to miso sauce with other ingredients sitting besides
Parmigiano being combined with the miso sauce with a golden spoon
  1. Loosen the vinaigrette with some lemon juice and then olive oil. Slowly alternate between adding the lemon juice and the olive oil, stirring and then whisking (when loose enough) until smooth and creamy. 
adding lemon juice to the miso sauce
Olive oil being added to the miso sauce
Dressing being combines with a whisk in a glass bowl
  1. Add the chili flake and whisk to combine. Season the vinaigrette to taste with salt.
chilli flakes being added to the vinaigrette
  1. Add half of the vinaigrette to the salad bowl and mix to combine. Depending on how heavily “dressed” you like your salads, add more if desired.
dressing being added to shredded brussel sprouts, currants, diced onions, and diced peppers in a glass bowl

Tips and tricks for success

Brussels Sprouts  

  • Sometimes outer layers will come off the sprout, and I just add the leaves to my sliced pile. 

Bell Pepper

  • When slicing the pepper, ensure the rough side is facing up on your cutting board. The shiny outer part of the pepper is much more challenging to cut through, so you want to ensure this end is facing down on your board.

Red Onion

  • It is essential to keep the root intact during the entire process of dicing the onion. If you go through the root and slice through the onion, your layers will fall apart, making it much more difficult to dice.

Vinaigrette

  • It is important to alternate between the lemon juice and the olive oil when adding it to the miso/Parmigiano mixture. This is because the mixture is already thick, the lemon juice will loosen the vinaigrette, and the oil will tighten it/make it thicker. If you add all of the oil or lemon juice at once, your vinaigrette might break (separate), and the goal is to have a smooth, emulsified vinaigrette.
  • Sometimes, it may be necessary to add more olive oil. That is why I call for 1/3-1/2 cups in the recipe. Again, it depends on how thick you prefer your vinaigrette.
Shredded Brussel Sprout Salad with Miso vinaigrette in a white bowl with a blue cloth napkin and gold fork beside

FAQs

Is Brussels sprout salad good for you?

Eating raw brussels sprouts is incredibly healthy as they are loaded with vitamins, nutrients, and fiber! 

What do Brussels sprouts pair well with?

These little cabbages are quite versatile. I love pairing this salad with my favorite meat or seafood! Look at my meal pairing below.

What is the healthiest way to eat Brussels sprouts?

The healthiest way to eat Brussels sprouts is raw, as you consume the total amount of their vitamins and nutrients. As food is cooked, the nutrients begin to deplete with heat.

How long ahead can you make a shaved Brussels sprouts salad?

Unfortunately, this salad is not great to make ahead of time. It is essentially a cole-slaw, and the Brussels get mushy and lose their body and crispness if soaked in the vinaigrette for too long. 

Why do Brussels sprouts sometimes make you bloated/gassy?

Brussels contain a fiber called raffinose that can cause people to feel bloated and gaseous. This fiber can only be broken down in the large intestine by bacteria and thus makes it hard for some people to digest. 

Can I buy pre-shredded Brussels Sprouts salad?

Yes, often you can find a Brussels sprouts/ kale mixture cut and packed together in many grocery stores in the greens section. 

Where is miso located in the grocery store?

Miso must be refrigerated and is often located near the tofu and other packaged health foods such as kimchi, sauerkraut, seitan, non-dairy meat, cheese, etc. 

What kind of miso should I buy?

Any miso will work for this vinaigrette. The white miso tends to be sweeter, and the dark and red miso tends to be more pungent. 

How long will miso last in my refrigerator? 

Because miso is already preserved, as it is a fermented product, it can keep in your refrigerator for up to one year. 

Can miso expire? 

When too much oxygen gets into the paste, it can become hard and crumbly. If this happens, I would discard it. I would also replace it after being opened longer than one year.

What does miso taste like?

Miso is fantastic because it is sweet, earthy, and somewhat fruity!

Shredded Brussel Sprout Salad with miso in a white bowl with a fork sticking in it
close up of Shredded Brussel Sprout Salad with miso on a gold fork over a white bowl with a blue cloth napkin beside it

Variations

  • Vegan/Dairy Free: Use finely shredded coconut flakes instead of the Parmigiano Reggiano.
  • Soy and Gluten Allergy: Some miso pastes contain barley, which is not gluten-free. Check your label. However, if it does contain barley, you can replace the miso paste with tahini
  •  Seed Allergy: You could use a thick Greek yogurt or hummus instead of the tahini.
  • Spice: You can use Italian chili flake, Japanese togarashichili crisp, or whatever spice factor you have in your pantry.

Suggested Meal Pairings

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Shaved Brussels Sprouts Salad with White Miso Vinaigrette

This recipe is an excellent example of a fusion between Italian and Asian ingredients. The miso gives the salad an umami flavor, while the Korean chili flake adds an incredible spiked heat. The umami and heat are amazing with the nutty Parmigiano Reggiano, and the sweet currants.
Prep Time 35 mins
Total Time 35 mins
Course Salads, Vegetable Sides
Cuisine Italian-Japanese
Servings 4 people
Calories 659 kcal

Equipment

  • 1 Cutting board
  • 1 Chef Knife
  • 1 Set of Mixing Bowls
  • 1 Electric Kettle
  • 1 Strainer
  • 1 Large Metal Spoon
  • 1 Box Grater
  • 1 Whisk
  • 1 Citrus Juicer
  • 1 Wooden Salad Mixing Set

Ingredients
  

Salad

  • 2 lbs Brussels sprouts, cut in half and thinly sliced
  • 1 orange, yellow, or red Bell pepper, minced
  • ½ red onion, minced
  • 3/4 cup currants, rehydrated in hot water, and then strained
  • 1/2 cup Parmigiano Reggiano, finely grated
  • ¼ cup miso paste
  • 1/4 tbsp boiling water
  • 1/3 cup lemon juice
  • 1/3-1/2 cup olive oil
  • 1 ½ tsp Korean dried chili flake, Gochugaru
  • Kosher salt to taste

Instructions
 

Salad

  • Place all of the cut vegetables and rehydrated and strained currants in a large mixing bowl.
  • In a separate medium-sized heat proof bowl, add the miso paste and the ¼ cup of boiling water.
  • Take a whisk and loosen up the paste with the water until it is smooth and one consistency.
  • Add half of the grated Parmigiano Reggiano to the miso paste and stir with a spoon until combined ( a spoon is better than a whisk at this point, as the vinaigrette is so thick and chunky).
  • Loosen the vinaigrette with some of the lemon juice and then olive oil. Alternate between adding the lemon juice and the olive oil stirring and then whisking (when loose enough) until smooth and creamy.
  • Add the chili flake and whisk to combine. Season to taste with salt.
  • Add half of the vinaigrette to the salad bowl and mix to combine. Depending on how heavily “dressed” you like your salads, add more if desired.

Notes

Brussels Sprouts  
  • Sometimes outer layers will come off the sprout, and I just add the leaves to my sliced pile. 
Bell Pepper
  • When slicing the pepper, ensure the rough side is facing up on your cutting board. The shiny outer part of the pepper is much harder to cut through, so you want to ensure this end is facing down on your board.
Red Onion
  • It is essential to keep the root intact during the entire process of dicing the onion. If you go through the root and slice through the onion, your layers will fall apart, making it much more difficult to dice.
Vinaigrette
  • It is important to alternate between the lemon juice and the olive oil when adding it to the miso/Parmigiano mixture. This is because the mixture is already thick, the lemon juice will loosen the vinaigrette, and the oil will tighten it/make it thicker. If you add all of the oil or lemon juice at once, your vinaigrette might break (separate), and the goal is to have a smooth, emulsified vinaigrette.
  • Sometimes, it may be necessary to add more olive oil. That is why I call for 1/3-1/2 cups in the recipe. Again, it depends on how thick you prefer your vinaigrette.

Nutrition

Calories: 659kcalCarbohydrates: 43gProtein: 20gFat: 49gSaturated Fat: 10gCholesterol: 17mgSodium: 1115mgPotassium: 1215mgFiber: 12gSugar: 21gVitamin A: 3087IUVitamin C: 239mgCalcium: 420mgIron: 5mg
Keyword brussels sprouts salad, miso brussels sprouts salad, shaved brussels sprouts salad
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Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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