Shaved Brussel Sprout Salad with Lemon Miso Dressing
Thinly shaved Brussels sprouts, toasted walnuts, dried cranberries, parmesan cheese, and a sharp lemon miso dressing that pulls everything together.
Servings: 4
Ingredients
- 1 lb brussels sprouts ends trimmed and discarded
- 1 c dried cranberries
- 1 c toasted walnuts
- ½ c grated parmesan cheese
- 1 tbsp white miso
- juice of ½ lemon
- ½ c extra virgin olive oil
- salt and pepper to taste
Instructions
- Thinly slice the brussel sprouts using a mandoline or a very sharp knife. Add the shaved brussel sprouts to a large salad bowl along with the cranberries, walnuts and parmesan cheese.
- In a small jar, add the miso, lemon juice, and olive oil. Shake well to combine. Pour the dressing over the salad. Toss to mix. Taste and season with salt and pepper as desired.
- Serve immediately, or if you have time, let sit for about 20 minutes to let the flavors meld. See note for directions of how to prep ingredients in advance.
Notes
To make in advance: The shaved Brussel sprouts can be stored in an airtight container in the fridge for up to 3 days in advance. Keep the toasted walnuts in an airtight container at room temperature for 5 days. Mix up the dressing in a jar, cover, and store in the fridge for up to 3 days. When you're ready to serve, toss everything together along with the cranberries and cheese.