Shredded Brussels Sprouts & Kale with Miso Dijon Sauce

One of my favorite quick-and-easy meals that doesn’t taste quick and easy. I often use this recipe as a base and toss in other goodies I have on hand for the week, like carrots, chickpeas, and zucchini.

Ingredients:Shredded Brussels Sprouts_PRINT

  • 12 Brussels sprouts
  • 3 – 4 large leaves kale, stems removed
  • 2 green onions, sliced
  • 1 teaspoon coconut oil
  • 2 teaspoons sesame seeds, toasted
  • Pinch black pepper
  • Sea salt to taste

Miso Dijon Sauce:

  • 1 tablespoon chickpea miso (Any light, soy-free, gluten-free miso will do)
  • 1 teaspoon Dijon mustard
  • 2 teaspoons pure water
  • ¼ teaspoon wasabi powder
  • ¼ teaspoon dulse flakes


  1. Wash and slice Brussels sprouts into strips with chef’s knife. If you have a food processor, save time by running your sprouts through the shredder blade. Place them in large glass bowl.
  2. Roll up kale leaves lengthwise and chiffonade into thin strips.
  3. Slice onion and set aside.
  4. In a small bowl, mix together sauce ingredients. Set aside.
  5. Heat skillet to medium-high and then add oil. Place sliced onion, shredded kale, and Brussels sprouts into pan. Sear veggies for 2 – 3 minutes and then stir. Sear another 3 minutes and then stir. Repeat one more time and remove from heat.
  6. Fold in sauce, top with sesame seeds and pepper. (You can add salt, but you probably won’t need it thanks to the saltiness of the miso.)
  7. Serve warm with cooked brown rice, quinoa, or buckwheat..

Psst! Add shredded carrots and/or toasted walnuts to the mix.


By Heather Crosby. This recipe is featured in the March/April 2015 issue of Inspire Health. Check out Heather’s website, Yum Universe or buy her book here.

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