This Miso Shaved Brussels Sprout Salad Recipe is crunchy, sweet, and colorful! Shaved Brussels sprouts act as the salad base (much like a hearty kale salad base), combined with bell peppers, onions, currants, parmesan cheese, and miso to make an addictive dressing!
This miso is the secret ingredient in the salad dressing that acts like a binding agent combined with the Parmesan that creates a beautifully creamy, healthy, and gluten free dressing that’s a blend of Asian and Italian ingredients. However, if you don’t have the Asian ingredients below, I offer substitutions for each category that will be just as delicious! The shaved Brussels sprouts make quite a substantial base, so typically I would make this as more of a Fall or Winter salad.
Ingredients & Substitutions
Here’s what you’ll need to make this Miso Brussels Sprout Salad Recipe:
Brussels Sprouts: Shred two pounds Brussels sprouts using a mandolin, food processor, or knife.
Bell Pepper:Any color or substitute with pomegranate seeds for similar sweetness.
Red Onion: Adds a sharp bite, or swap with minced shallot.
Currants: Must be rehydrated for enhanced flavor; dried cranberries are a suitable alternative.
Parmigiano Reggiano: Choose high-quality or replace with Pecorino, feta, goat cheese, or blue cheese. Omit the cheese if you’re looking for a dairy free salad.
Miso Paste: Any type works, or use dijon mustard to bind the dressing.
Boiling Water: Quickly prepare with a hot water kettle.
Fresh Lemon Juice: Always use fresh; apple cider vinegar or balsamic vinegar are also options.
Extra Virgin Olive Oil: Essential for a great salad.
Korean Dried Chili Flake: Gochugaru used here, but black pepper, Italian Chili flake, Shichimi Togarashi, or Chili Crisp can substitute. Heat is optional.
Kosher Salt: Season to taste.
Optional: For extra crunch, add 1/2 cup toasted pine nuts, pecans, walnuts, pistachios, pumpkin seeds, sunflower seeds, toasted chickpeas or quinoa, and a tablespoon of maple syrup to the dressing if you like more sweetness.
Find the full recipe with ingredients and directions below.
How to Make Shaved Brussels Sprout Salad Step-by-Step
Shaved Brussels Sprouts: Cut them in half and thinly slice them with a knife. You can also use a mandolin or a food processor.
Prepare the Bell pepper: Remove the membrane, core, and seeds of the bell pepper and dice. (check out how to cut a Bell pepper).
Dice the onion: For more in-depth tutorials, check out how to cut an onion.
Rehydrate the currents in boiling water and strain them.
Place the shredded Brussels sprouts, diced pepper, red onion, and rehydrated currents in a large bowl.
Make miso dressing: Grate the cheese, loosen the miso with water and whisk, juice the lemon, and add to the miso.
Add the lemon juice and olive oil, and whisk the dressing until smooth. Add chili flake if desired.
Add the dressing to the salad: Generously toss the salad with the dressing.
Expert Tips and Tricks
Use Fresh Ingredients: Fresh, bright green Brussels sprouts are the key to a crunchy, delicious salad. Avoid sprouts with yellowing leaves.
Cleaning your Brussels Sprouts: Because the Brussels sprouts are all layers and leaves, the best way to clean them for this salad is to cut them in half, peel off any unfavorable outer leaves, and then assess if they have any dirt or bugs. The black spots on the leaves are actually a fungus, so discard any leaves with these spots. If you see bugs, dirt, or debris, you can soak them in a large water boil and agitate the halves, hopefully filtering out any tiny bugs or debris. Some prep Brussels sprouts by soaking them in cold water before cooking or using them to make them more palatable and hydrated.
Shaving Sprouts Made Easy: A food processor with a slicing attachment can save you time and effort. Or, try a mandolin slicer or sharp knife.
Rehydrate Currants: Soaking currants in a small bowl of hot water makes them plump, juicy, and perfect for adding sweetness to your salad.
Customize the Heat: Adjust the chili flakes to your taste. For a milder salad, omit them entirely.
Prep in Advance: This salad can be made a day ahead. Store it in an airtight container, but keep the dressing separate until serving. Bring all ingredients to room temperature before combining.
Nutritional Information
Raw sprouts are not only rich in vitamin C and fiber but also an excellent source of carbohydrates, contributing to their overall health benefits. They contain essential nutrients such as calcium, which supports bone health, and are abundant in antioxidants that help prevent cell damage. These sprouts are also a source of both monounsaturated fat and polyunsaturated fats, which are crucial for maintaining heart health and reducing inflammation. With their dense nutrient profile, raw Brussels sprouts offer significant benefits for your immune system and metabolic health.
Brussels Sprout Salad Serving Suggestions
This colorful salad packed with umami is perfect to pair with a protein, a carbohydrate, and even extra hot veggies!
Proteins: This salad goes well with a simple protein like this crispy and delicious pan-seared salmon or this addictive teriyaki chicken! You can also try this impressive duck breast recipe or even make a one-pot meal with this luscious and deliciousKorean Beef Galbi Jjim. You can even top the salad with a soft-boiled egg for extra creaminess and decadence.
Garnish a Carbohydrate: If you need some carbohydrates added, you can make a batch of yummy toasted pearled couscous, bulgur wheat, or learn how to make farro for a healthy ancient grain. Or you can pair this with steamed rice, which is always a perfect winner.
Add a Cooked Veggie: As this salad has some Asian influence, it pairs perfectly with this simple baby bok choy or this sweet Tokyo turnip recipe, which is crunchy and addictive! You can also add a simple green like sautéed kale or Swiss chard, which is easy and quick to make!
How to Store
This Brussels sprouts salad is much like a coleslaw. It can be made up to one day in advance. I don’t recommend freezing it, as the fresh veggies will become soggy.
Refrigerator: Store in your refrigerator in an airtight container for up to 3 days.
More Favorite Salad Recipes to Try
- Japanese Cucumber Salad
- Persimmon Salad
- Fresh Corn Salad
- Simple Cucumber Tomato Salad
- Burrata Salad
- Tabouli Salad
- Farro Salad
- Vegan Potato Salad
Miso Shaved Brussel Sprout Salad Recipe
Equipment
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
- Sometimes outer layers will come off the sprout, and I just add the leaves to my sliced pile.
- 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.
- 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.
- 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.
