I go through phases with ingredients and at any given time, I can tell you which ingredient in my kitchen is my favorite. I’ve gone through a phase with chickpeas, sweet potatoes, garlic, smoked paprika, and now: tamari/soy sauce. Ever since reading this post on The Kitchn about the difference between the two, I’ve always kept a bottle of each. And now? I’m dousing everything in it. My favorite quick meal has been leftover grains, roasted veggies, a sprinkle of sesame seeds, and drizzle of tamari. This Brussels Sprout salad is a slightly dressed up version of the normal meal with a dressing instead of a drizzle of tamari.
Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing
- 1/4 medium yellow onion
- 1/2 pound Brussels Sprouts
- 1/2 tablespoon olive oil
- 1 cup cooked Einkorn Berries*
- 2 tablespoons toasted sesame seeds
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons mirin
- 1 teaspoon stone ground mustard**
- 1/8 teaspoon black pepper
- Pinch crushed red pepper flakes (optional)
- In a food processor equipped with the slicing blade, run the Brussels sprouts and onion through to shave. In a skillet with a lid, heat the ½ tablespoon of olive oil over medium-low heat. Add shaved Brussels Sprouts and onions, cooking for 1 minute. Add in 2-3 tablespoons water, cover, and let cook until Brussels sprouts are tender, 6-8 minutes. Remove lid, stir, and continue to cook until any liquid is gone, 2-3 minutes.
- In a bowl, toss together brussels sprouts, einkorn, and sesame seeds. In a separate bowl, whisk together the remaining ingredients. Pour over the salad and toss until well combined.
**I don't like an overpowering mustard taste however, more mustard can be used. Taste and adjust as needed.
Variations for the Shaved Brussels sprout salad
If I have Brussels sprouts that are on the verge of losing their crispness, I make a Brussels sprout salad like this one. Shaving the Brussels sprouts cuts down on the cook time and hides any imperfections on the Brussels sprouts.
Grains: This salad really relies on the grains and the slight chewiness from the Einkorn. Traditional wheat berries would make for a nice swap or if you’re looking to make this gluten-free, use sorghum.
Soy Sauce: Looking to make this soy free? Use Bragg liquid aminos.
Add ins: Most fall flavors would be great add ins but a couple of my favorites are roasted butternut squash or shredded apples.