Shredded Brussel Salad with Creamy Miso Dressing

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Brussel sprouts have long been a favorite vegetable of mine.  I love them raw, roasted, baked and even steamed with a sprinkle of salt.  My favorite way of eating them is thinly sliced and tossed with a delicious dressing.  I had some leftover purple cabbage and green onion that I need to use up so I threw them together with some shredded Brussel sprouts and topped with one of my new favorite dressings.  While this dressing is the perfect compliment to this salad it is equally delicious on any of your favorite salads.  I highly recommend making a double batch because one taste and you’ll be looking for every way possible to enjoy this dressing!

~Sarah

Ingredients:

• 3 cups thinly sliced Brussel sprouts
• 1 cup thinly sliced purple cabbage
• 4 green onions, thinly sliced
• 1/4 cup chickpea miso *see notes
• 2 tbsp brown rice vinegar
• 2 tbsp reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
• 1/2 tsp minced fresh ginger (you can substitute with 1 tsp ginger powder if fresh is not available)
• 1-2 cloves garlic, minced
• 2-3 tbsp water or as needed
• 1/4 cup crushed roasted almonds (optional)

Preparation:

1. In a large bowl mix together the brussel sprouts, cabbage and onions.  Set aside.
2. Add the miso, vinegar, tamari, ginger and garlic to a small bowl and mix together until you have a smooth paste.  Add in 1 tsp of water at a time until you have reached your desired consistency.
3. Add the sauce to the cabbage mixture and stir until well coated.
4. Top with almonds if desire and serve immediately.

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 50, Cal. from Fat: 1.5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 9.5g, Fiber: 2.5g, Sugars: 2g, Protein: 4g, Sodium: 540mg, Chol: 0mg

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 5 days.  It’s best to add the dressing only to the amount of salad that will be eaten at one time.  Leftover dressing and salad should be stored separately for best results.

I rarely use soy in my meal preparations.  There are a few recipes I enjoy that use organic tofu but for the most part soy is not apart of my diet.  Lately I’ve been craving miso (weird craving I know!) and miso dressing always hits the spot for me.  If you can find organic chickpea miso I highly recommend giving it a try.  It’s got a delicious flavor and I actually enjoy it more than the other miso varieties I’ve tried.  If you cannot find it at your local store you can substitute with your favorite variety of miso.

Organic Chickpea Miso