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+ servings
Miso Brussels Sprout and Apple Salad
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5 from 54 votes

Miso Brussels Sprouts and Apple Salad

You are going to love this seasonal Miso Brussels Sprouts and Apple Salad. Thinly sliced brussels are given a quick marinade in a light miso dressing and then combined with some fresh crispy apples and toasted pecans. A light and zesty salad that is the perfect accompaniment to some grilled salmon or tofu. 
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Asian
Keyword: Brussels sprouts salad
Servings: 4 servings
Calories: 224kcal

Ingredients

  • ½ cup white shiro miso
  • ¼ cup warm water
  • 2 tablespoon grape seed oil
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 teaspoon sesame oil
  • 2 large sweet apples (I used honeycrisp) (about 1lb)
  • 2 tablespoon fresh lemon juice
  • 1 lb brussels sprouts
  • 4 spring onions, white and light green part only, finely chopped
  • 3 tablespoon chopped pecans
  • 1 tablespoon black sesame seeds (optional)

Instructions

  • In a mixing jar combine the miso, water, grape seed oil, maple syrup, apple cider vinegar and sesame oil. Whisk until smooth and set aside until needed
  • Core the apples and slice into thin wedges, toss with the lemon juice and set aside. 
  • Using the slicing blade attachment of a food processor, shred the brussels sprouts. You can slice thinly by hand if you don't have this attachment.
  • Pop the shredded sprouts into a large bowl. Add about ⅓ cup of the miso dressing and give the sprouts a good massage (trust me, this makes them much more tender and delicious).
  • Add in the spring onions and give it a good mix.
  • To serve pop the brussels sprouts mixture into a bowl, top with the sliced apples, a drizzle of the remaining dressing and some black sesame seeds. Enjoy

Nutrition

Calories: 224kcal | Carbohydrates: 34g | Protein: 4.7g | Fat: 10.2g | Saturated Fat: 0.5g | Sodium: 40mg | Fiber: 7.6g | Sugar: 20.6g