Brussels Sprouts Salad with Miso Ginger Vinaigrette

Are Brussels sprouts a love-or-hate vegetable? It doesn’t have to be as this recipe illustrates. When this boldly flavorful vegetable is sliced thinly and paired with a slightly sweet vinaigrette and craisins, it becomes a likable salad. The miso, tahini, toasted sesame oil, and ginger create a flavor boost. This just may convince those in the never-liked camp!

Although slivered almonds shown here works, sliced almonds are a better choice.

6 servings

INGREDIENTS:

1 tablespoon white miso

1 tablespoon tahini

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon toasted sesame oil

1 tablespoon avocado oil

2 teaspoons fresh ginger, grated on a microplane

1 clove garlic, grated on a microplane

1 pound Brussels sprouts, halved, thinly sliced on a mandoline

½ small red onion, thinly sliced on a mandoline

¼ cup craisins, halved

¼ cup sliced toasted almonds

DIRECTIONS:

  1. Whip the miso, tahini, and rice vinegar in a bowl until smooth; then, whip in honey, sesame oil, and avocado oil. Finally, stir in the ginger and garlic.

  2. Toss the Brussels sprouts, onions, and craisins with the vinaigrette. Refrigerate for at least one hour or overnight. Toss the slivered almonds in just before serving.

Brussels Sprouts Salad with Miso Ginger Vinaigrette

Brussels Sprouts Salad with Miso Ginger Vinaigrette
Yield: 6 servings
Author:
Prep time: 20 MinTotal time: 20 Min
Are Brussels sprouts a love-or-hate vegetable? It doesn’t have to be as this recipe illustrates. When this boldly flavorful vegetable is sliced thinly and paired with a slightly sweet vinaigrette and craisins, it becomes a likable salad. The miso, tahini, toasted sesame oil, and ginger create a flavor boost. This just may convince those in the never-liked camp!

Ingredients

  • 1 tablespoon white miso
  • 1 tablespoon tahini
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon avocado oil
  • 2 teaspoons fresh ginger, grated on a microplane
  • 1 clove garlic, grated on a microplane
  • 1 pound Brussels sprouts, halved, thinly sliced on a mandoline
  • ½ small red onion, thinly sliced on a mandoline
  • ¼ cup craisins, halved
  • ¼ cup sliced toasted almonds

Instructions

  1. Whip the miso, tahini, and rice vinegar in a bowl until smooth; then, whip in honey, sesame oil, and avocado oil. Finally, stir in the ginger and garlic.
  2. Toss the Brussels sprouts, onions, and craisins with the vinaigrette. Refrigerate for at least one hour or overnight. Toss the slivered almonds in just before serving.

Nutrition Facts

Calories

160.78

Fat (grams)

9.43 g

Sat. Fat (grams)

1.11 g

Carbs (grams)

17.52 g

Fiber (grams)

4.34 g

Net carbs

13.17 g

Sugar (grams)

9.04 g

Protein (grams)

4.77 g

Sodium (milligrams)

126.56 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Brussels sprouts salad, miso, salad
side salad
Asian-American
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Linda HierholzerSALADSComment