Jazz up this Brussels Sprouts Salad with a sweet ginger dressing
For the dressing:
1 heaping Tbsp mild miso paste
2 Tbsp rice vinegar
1 Tbsp maple syrup
1/2 tsp grated fresh ginger root
1/2 tsp sesame oil
1 Tbsp canola, grapeseed, rice bran or another neutral oil
For the salad:
3 cups shredded Brussels sprouts
1 cup dried blueberries (or cranberries)
1 cup raw pecan halves, roughly chopped
In a small bowl or measuring cup, whisk together all of the ingredients for the dressing, until the miso has “dissolved” and the dressing is smooth.
In a mixing bowl, combine the Brussels sprouts and blueberries. Spoon on enough dressing to moisten, toss gently, and set aside.
Place the roughly chopped pecans in a small dry nonstick frying pan. Toast over medium heat, shaking the pan frequently, for 3-4 minutes, until the nuts are just starting to brown but not yet burned. Add the toasted nuts to the Brussels sprouts, along with the remaining dressing. Toss everything together.
Serve at room temperature.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.