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An Asian inspired kale and shaved brussel sprout salad topped with a ginger miso dressing. This is the perfect salad to use up leftoverrotisserie chicken or shredded turkey.
Brussels sprout salad on the Monday after Thanksgiving.
Chopped kale and shaved Brussels sprouts and roasted peanuts and shredded cabbage and leftover chicken or turkey and ginger miso dressing. Using up all thoseholidayleftovers and makin’ a salad that’s mighty fresh and light.
Because a quick few days and there we go, hurtling into December. And I don’t know about you, but i’m so not ready to hurtle.
Let’s take it easy and just enjoy this fresh, flavorful salad while we can. I’m all about that ‘leftover salad’. Did you buy too many brussels sprouts for your casserole and end up not using a bunch?Got leftovershredded turkey that’s sitting in a tupperware container in the refrigerator? Add a few quick ingredients together in a jar for myhomemade ginger miso dressing and you’ve got a whole new meal without much work.And as an added bonus, it happens to be light on the waistline, filling, and oh, so satisfying!
But you wanna know what I love the most about this Asian inspired kale salad? The toppings possibilities. Topabilities. Thats it. I’m coining the term. You already know that I am more about the toppings on a salad than about the actual salad itself. So i’ve got thinly sliced serranos, scallions, lots of sesame seeds, and for that crunch we all love, wonton strips. And just to hit that sweet top, a healthy drizzle of easyginger miso dressing.
But first, how was your Thanksgiving? What did you eat? Tell me about the pies. Where did you shop? And where are the best Cyber Monday deals?
Moving along. How about that dressing? My ginger miso dressing is completely homemade and most of the ingredients are pantry staples. We’re not using those store-bought dressing that are loaded with who knows what.
The one ingredient you’ll probably need to purchase is themiso paste. It’s usually found in the international food aisle of most grocery stores. I’ve even seen it in the refrigerated section of my local Sprouts Farmers Market. And incase you’re wondering what to do with that leftover miso paste –> makethis.
The rest of the ingredients are simple – ginger paste (or grated ginger), lime juice, sesame oil, rice vinegar, oil, sugar, and soy sauce.The sweeter ginger miso dressing pairs beautifully with the spicy brussel sprout salad. The crunch from the peanuts and wonton strips takes it over the top. You can even toss in leftover quinoa or cooked farro if you want to make this salad even heartier.
The fresh herbs together with theheat from the peppers and that sweet ginger miso dressing just cools everything off. Load a fork up with a little bit of everything. A little crunch, a little spice, and just anticipate all those flavor explosions in you mouth to come.This salad is a beautiful hodgepodge of ingredients that work in complete harmony. ‘Hodgepodge’ and ‘harmony’ in one sentence describing a brussel sprout salad recipe. This really made more sense in my head, I promise.
Anyway! You can usewhatever baseyou prefer for this salad recipe. I used and preferchopped baby kale and shaved brussel sprouts but baby spinach, romaine, and spring mix would all work well. This is a super simple brussel sprout salad recipe that uses up all your Thanksgiving leftovers and clears the fridge!
Really, make it your own, I won’t be mad at that.
Ingredients
Ginger Miso Dressing:
- 1 tablespoon grated ginger (or ginger paste)
- 2 tablespoons EACH lime juice AND canola oil
- 1 tablespoon EACH sesame oil, rice vinegar, AND low sodium soy sauce
- 1 ½ tablespoon white miso paste
- 1-2 tablespoons honey or sugar
Brussel sprout salad:
- 7-8 cups shaved brussel sprout + chopped kale (see notes for subs)
- ½ cup chopped cilantro
- 4 scallions, greens only, thinly sliced
- 1 ½ cups cooked shredded chicken ( or turkey)
- 1 thinly sliced Serrano pepper
- ½ cup roughly chopped peanuts
- sesame seeds + wonton strips, for serving
Instructions
- DRESSING: Pulse the dressing ingredients in a blender or food processor. Alternately, you can combine them in a bowl and whisk until smooth.
- SALAD: In a large bowl, toss together the greens, cilantro, scallions, shredded chicken or turkey, sliced serrano pepper, and peanuts. Drizzle with the dressing when ready to serve and toss to combine. Finally, sprinkle with sesame seeds and wonton strips before serving or serve on the side.
Notes
- Other greens that would work well in this salad - baby spinach, shredded red cabbage, spring mix, romaine lettuce, chopped mint, etc.
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FAQs
Kale and Brussels sprouts, vegetables in the Brassica family, are anti-inflammatory, support detoxification, provide antioxidant activity, and promote heart health.
Why are brussel sprouts no longer bitter? ›
Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.
Why do you soak brussel sprouts before cooking? ›
It turns out that giving Brussels sprouts a good soak can help them to cook evenly throughout. Not only will the sprouts have a better texture after being soaked, but you won't have to choose between burning the outside and undercooking the inside.
What makes brussel sprouts better? ›
First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.
What organ is brussel sprouts good for? ›
Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.
Do brussel sprouts cleanse the liver? ›
Brussel Sprouts
Brussels sprouts are another cruciferous vegetable high in sulfur. This sulfur is found in the form of compounds called glucosinolates. They stimulate detox enzymes found in the liver and may also be protective to cells. This enzyme action helps remove toxins from the blood and support the liver.
Who made Brussels sprouts taste better? ›
A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.
Why are brussel sprouts hard to digest? ›
Along with onions, dairy products and pulses, sprouts are pretty difficult to digest in the stomach and small intestine. This is because they contain a complex sugar called raffinose. Raffinose is broken down by an enzyme called alpha-galactosidase.
What happens if you don't wash brussel sprouts? ›
Fresh vegetables can pick up bacteria from the soil, water, or any surface they come in contact with (especially during transportation). It's important to properly wash your brussels sprouts before eating them to keep you or your loved ones from getting sick. Wash them with regular cold water or use a baking soda soak.
Should you cut Brussels sprouts in half before cooking? ›
One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.
Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.
Why do I feel so good after eating brussel sprouts? ›
Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.
When should you not use brussel sprouts? ›
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
Which is healthier broccoli or brussel sprouts? ›
While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.
What is the healthiest vegetable? ›
1. Spinach. Spinach is a leafy green vegetable and a great source of calcium, vitamins, iron, and antioxidants. Due to its iron and calcium content, spinach is a great addition to any meat- or dairy-free diet.
Is it okay to eat Brussels sprouts every day? ›
With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.
Do Brussel sprouts help your stomach? ›
Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.
But first, how was your Thanksgiving? What did you eat? Tell me about the pies. Where did you shop? And where are the best Cyber Monday deals?
The fresh herbs together with theheat from the peppers and that sweet ginger miso dressing just cools everything off. Load a fork up with a little bit of everything. A little crunch, a little spice, and just anticipate all those flavor explosions in you mouth to come.This salad is a beautiful hodgepodge of ingredients that work in complete harmony. ‘Hodgepodge’ and ‘harmony’ in one sentence describing a brussel sprout salad recipe. This really made more sense in my head, I promise.
