You're a fan of salads, but you're tired of having the same boring salad with your meal every time, right? Change up your salad game with this delicious shaved Brussels sprouts salad with a delicious, tangy and sweet dressing.
How many of us were in the Brussels Sprouts hate club when we were younger? *raises hand*. It wasn't because I had ever tasted them, either, it was the smell of them. It was the same with sauerkraut. Maybe it was the smell of cabbage being cooked that I couldn't deal with in general, but I would absolutely gnaw on raw cabbage any chance I could get.
I was a different kid.... haha.
Brussels Sprouts get a lot of hate, but if cooked or shaved down, they're actually tolerable! I wanted a to try a different route to cooking them and make a salad instead.
If you're still not into the idea, but really want a salad of some sort, I have a super easy cucumber, avocado and tomato salad that you will love!
You can really make this salad your own. The ingredients I chose were ones that I had on hand.
If you can't find miso paste, you can just replace with a little bit of salt or leave it out entirely.
I like a a mixture of textures in my salads, so crunchy, soft, etc. And nuts and seeds were my go to for this. Play around with what you'd like to add to yours!
Please see recipe card below for exact measurements.
Step One - Add the miso paste, maple syrup and mustard to a bowl.
Step Two - Whisk the heck out of the sauce until it's combined and smooth. If it's too thick, you can add a bit of water.
Step Three - Use a food processor to chop your brussels. If you do not have a food processor, you can certainly cut them by hand, but good luck!
Step Four - Next, add shredded carrots. Again, use a food processor if you've got one.
Step Five - Mix it all up so it looks pretty.
Step Six - Add in some nuts of choice. I went with walnuts.
Step Seven - Add in some seeds of choice, I went with sunflower seeds.
Step Eight - Top with the miso maple mustard dressing and mix it all together!
👩🏻🍳Cook's Top Tip
I would recommend using a food processor or even a mandolin for this recipe. Of course you can chop the Brussels and carrots with a knife, but it will be time consuming.
📖SUBSTITUTIONS & VARIATIONS
Salads in general are easy to add to or take away from. It's really all up to your personal preference with my recipe being a guideline.
- Other veggies or even fruits! - Don't have carrots? Some other vegetables will work perfectly with this salad, such as: cauliflower, celery, cucumbers, edamame, green beans, green onions. nopales, peas, bell peppers, or tomatoes. You can also add apples or dates/raisins to this salad and give another sweet factor.
- Sweetener - You can use any sweetener for the dressing. This recipe uses maple syrup, but you can use agave or straight up sugar.
Check out some of my other delicious salads!
Food Processor - This is not a must, but you really should have one!
Mandolin - Use if you do not have a food processor
This salad should be consumed within 3 days
Refrigerator - Store in an airtight container
Do not freeze.
Absolutely! They're easiest to eat raw when shaved or chopped into smaller pieces.
Shaved Brussels Sprout Salad with Maple Mustard Dressing
- 1 food processor Or mandolin or knife
- 1 pound Brussels Sprouts shredded using slice option on food processor, or slice thinly with knife.
- 1 cup shredded carrots about 2-3 carrots if shredding yourself
- ¾ cup walnuts chopped
- ¼ cup sunflower seeds
- ¼ cup yellow mustard
- 2 Tablespoons maple syrup
- 1 Tablespoon mild yellow miso paste can skip and just sprinkle in some salt.
- Start by shredding the vegetables. For the brussles, you will want to use the slice attachment for your food processor (if you have one). You could use just the regular blades, but I don't think it does as good of a job.1 pound Brussels Sprouts
- Then shred your carrots (if you need to). Save time by getting already shredded carrots.1 cup shredded carrots
- Add the carrots and brussles to a large enough bowl and mix together. Set aside.
- In a smaller bowl, whisk together the dressing ingredients until smooth. If you find the dressing too thick, feel free to add a bit of water to thin it out.¼ cup yellow mustard, 2 Tablespoons maple syrup, 1 Tablespoon mild yellow miso paste
- On a cuttingboard, chop up walnuts roughly and add them to the bowl with your brussles and carrots. Then add in the sunflower seeds. Mix everything together and serve!¾ cup walnuts, ¼ cup sunflower seeds
- You can change out miso for just a pinch of salt in the sauce if you can't find or have miso paste.
- Storage - Keep in an airtight container in the refrigerator for up to 3 days. Do not freeze.