This Brussel sprout slaw is a perfect way to get in your fixin’ greens. The combination of umami (savoury) miso and the tart sweetness of the lemon juice that was soaking in the apples make for a perfect way to add a burst of flavour to raw shredded Brussel sprouts. Don’t be intimidated if you are not familiar with miso paste, it’s an awesome item to have in your refrigerator. Miso means “fermented beans” in Japanese, usually referring to fermented soybeans. It’s a savoury staple mainly used in soups but also great in dressings and marinades. Feel free to add cooked pulled chicken to make this a complete meal.
6–8 cups shredded Brussel sprouts
1 Granny Smith apple, diced
Juice of half a lemon
2–3 chopped scallions
1 heaping tablespoon miso paste
Scant ¼ cup warm water
1–2 tablespoons extra-virgin olive oil
1–2 tablespoons apple cider vinegar
1–2 teaspoons sesame seed oil
1 finely minced clove of garlic
Pinch of black pepper
1–2 ounces walnuts (toasted if time permits)
1–2 teaspoons sesame seeds
Toss lemon juice with sliced apples, allow to soak for a few minutes, being sure apples are well coated, set aside.
Combine miso paste with warm water in small bowl, allow to dissolve.
Drain apples, reserving lemon juice in a small bowl. Whisk dressing ingredients together with lemon juice, set aside.
Combine the slaw base in large bowl, reserving some diced apples for garnish.