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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 minutes
Total Time 35 minutes
Course Salads, Vegetable Sides
Cuisine Italian-Japanese
Servings 4 people
Calories 659 kcal

Equipment

  • 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