During the later winter months, I start moving away from heavy meals. I crave simple, fresh meals. This einkorn salad has been a favorite of mine for years. I love the warmth of the einkorn paired with the Brussels. You could easily leave the Brussels raw and do more of a slaw- also delicious! I like using pre-cooked Einkorn berries since they take a bit of time to cook. You could also make this salad with quinoa (if you're in a time pinch!)
Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing
- Yield: 1 serving 1x
- ¼ medium yellow onion
- ½ pound Brussels Sprouts
- ½ 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**
- ⅛ 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.
*Sorghum or millet would also be lovely if wanting to make this gluten-free
**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 Coconut aminos.
Add ins: Most fall flavors would be great add ins but a couple of my favorites are roasted butternut squash or shredded apples.
As mentioned above, I'm all about Brussels sprouts right now. There's not much I won't do with a Brussels sprout, as evidence by the recipes below and this Brussels sprout pizza. Look for Brussels sprouts that have a good green color and have a firmness when pressed. If you can find them, Brussels sprouts sold on stalks can be a good indication of freshness.
Balsamic Roasted Brussels Sprouts with Polenta
Brussels Sprout Pasta with Lemon Cream Sauce
Shaved Brussels Sprout Potstickers
Dishing Up The Dirt says
This sounds absolutely fantastic Erin. I'm in love with the soy-mustard dressing.
Warm Vanilla Sugar says
I'm especially loving that dressing! This looks great!
Abby @ The Frosted Vegan says
I so agree with you, I never thought I could whip up something out of nothing, but it's possible! Lovely salad : )
I'm going through a shaved Brussels sprout phase in my kitchen, so I'll definitely be making this soon!
That's definitely a great skill to have in the kitchen but it sure does take some time to acquire it. I used to only have two meals in my repertoire and it was probably getting sick of those two meals that caused me to start trying new things. 🙂 I'm in love with brussels sprouts right now, definitely pinned.
Definitely takes time and I can imagine that two meals did become slightly boring 🙂 I had I think three and even those weren't great!
Joanne (eats well with others) says
I've definitely gotten better at just throwing things together...having to do it out of necessity often helps! (I.e. I'm starving and there are only these five ingredients in the fridge). I haven't eaten enough brussels sprouts this season, so this salad will definitely help me get more in!
You always inspire me with how creative your meals are! I love seeing the combinations you throw together!
Shelly West says
This post reminded me of how I always had to follow a recipe word for word when I first started cooking. Now, I don't think I could follow a full recipe to save my life (which drives the boyfriend crazy) - there is always something in a recipe that sparks an idea to try adding or omitting or substituting to make it my own.
Ha! When I first started shooting recipes that weren't my own, I had friends doubt that I'd be able to make the dish as is just to get the shot. I'm notorious for never following a recipe 🙂 But hey, when creativity strikes!
Pamela @ Brooklyn Farm Girl says
What awesome flavors with the soy sauce and ground mustard, two things I love a whole lot! Hoping there's some Brussels Sprouts growing in the greenhouse, if so, this dish will be on!
I hope you can find some! I think you'll really dig this dish!
[email protected] says
That dressing looks amazing! I make a brown rice, roasted broccoli and chickpea bowl I bet it would be fantastic on!
Oh yes! I think I'll have to try that out!
Cookie and Kate says
Oh, I just love tamari! So much more flavor than standard soy sauce. This dish looks right up my alley.
Rachel Walker says
Shaving sprouts is such a great idea. I love the cabbagey taste, but don't like the ball of boiled sprout texture.
This was fantastic. Did not have einkorn berries so replaced with barley. Thank you for this recipe!
Kaela Plank says
I think this recipe sounds delicious. Since I am soy free and I always trying to find a substitute for soy though. I would like to add that Bragg liquid aminos is derived from soy and therefore is not considered soy free.
Erin Alderson says
Ah, thank you- I've updated it to be coconut aminos instead.
Tim @ Simplee Kitchen says
I do the exact same thing! I start the heavy meals early on but as the winter wears I need something liter. Thanks for this recipe. I just love Brussel Sprouts. Yummy!
I am going to try out your recipe today 🙂