Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing

Prep Time 10 mins Cook Time 20 mins Yields 1 serving


  • 1 medium shallot
  • 1/2 pound Brussels Sprouts
  • 1 tablespoon olive oil
  • 1 cup cooked Einkorn Berries (see note)
  • 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 (see note)
  • 1/8 teaspoon black pepper
  • Pinch crushed red pepper flakes (optional)
  • Sesame seeds, for topping


  1. Cut the onion and Brussels into thin slices. Alternatively, run the Brussels sprouts through a food processor equipped with a slicing blade. In a skillet with a lid, heat the olive oil over medium-low heat. Add onions and cook until translucent; 6 to 8 minutes. Add in the Brussels sprouts and cook for another 2-3 minutes. Add in 2 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.
  2. 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.


Recipe Notes

Tips + Tricks: 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.
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