This brussels sprouts salad recipe is made of finely chopped brussels sprouts and fresh winter produce and tossed in a creamy ginger miso dressing.
I know, I know. You guys see a lot of brussels sprouts around here. But is that so bad? Are there any complaints?
It’s just that I don’t think I’ve ever met a brussels sprout I didn’t like. And there aren’t many foods that I can say that about.
In this salad, brussels sprouts are thinly shaved and tossed in a creamy dressing with peanut and soy sauce. What’s not to love?
Part of my current obsession with brussels sprouts may have something to do with trying to grow my own. My brussels sprouts didn’t work last year. They didn’t work twice. Not the ones that I planted in the spring and not that ones that I planted in late summer. I made novice gardener mistakes last year that I plan to learn from this year.
Don’t plant tomatoes so close together.
Don’t plant brussels sprouts near tomatoes.
Don’t overwater your plants.
Don’t underwater your plants.
Cover greens/brussels/cabbage etc. with netting because cabbage moths, which look like innocent white butterflies but lay eggs that grow into ravenous worms that will eat your plants alive, are scientifically proven to drive a person to insanity.
Put some thought into when I plant.
Against all odds, keep brussels sprouts alive until harvest.
I think that, armed with these valuable new lessons, I’ll have a much more successful year in the garden. I plan to eat my own, homegrown brussels sprouts in salads and sautéed with strawberries and in casseroles and tossed with sriracha and maple syrup.
While I’m over here indulging my daydreams and eating this salad made with store-bought brussels sprouts, let me ask you two things: 1. What’s your favorite way to eat brussels sprouts? and 2. Have you ever tried to grow your own?
Now, comment with your answers below because I want to hear ’em! And also, if you make something awesome with brussels sprouts, shout me out on Instagram with #thefitchen.Print
Winter Brussels Sprouts Salad with Ginger Miso Dressing
This crunchy salad is made of finely chopped brussels sprouts and fresh winter produce and tossed in a creamy ginger dressing.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 1x
- Category: Appetizer
- 4 cups shaved brussels sprouts
- 3/4 cup thinly sliced radishes
- 2 tangerines or oranges, peeled and sliced into small pieces
- 2 Tablespoons pepitas
- 1 teaspoon ginger powder
- 1/4 cup veganaise
- 2 Tablespoons yellow miso
- 1–2 Tablespoons lime juice
- 1/2 Tablespoon soy sauce
- 1 Tablespoon peanut butter
- Prepare the salad ingredients. Using a mandolin or a sharp knife, shred the brussels sprouts thinly. You’re going for a shaved texture here. They should be tender and fine.
- Combine all of the salad ingredients in a large bowl and toss to combine.
- Thinly slice the radishes and peel and slice your oranges into small bites – the goal is that the pieces will be small enough to add texture, but still be evenly distributed throughout the salad.
- In a medium bowl, mix miso, veganaise, and peanut butter until smooth. Add ginger powder and stir to combine.
- Whisk in soy sauce and lime juice and mix until smooth.
- Pour dressing over the salad and toss to thoroughly coat.
- Serve and enjoy!
- Calories: 214
- Sugar: 6 g
- Sodium: 513 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 6 g