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 mins
Total Time10 minutes mins
Course: Salad
Cuisine: Asian
Keyword: Brussels sprouts salad
Servings: 4 servings
Calories: 224kcal
- 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)
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
Calories: 224kcal | Carbohydrates: 34g | Protein: 4.7g | Fat: 10.2g | Saturated Fat: 0.5g | Sodium: 40mg | Fiber: 7.6g | Sugar: 20.6g