Shaved Brussels Sprouts with Tahini Dressing

These shaved Brussels sprouts transform into a refreshing salad covered in a tahini dressing with ginger, orange and miso. So much flavor!

Shaved Brussels sprouts | Shaved Brussel sprouts

What are your thoughts on Brussels sprouts? This veggie has undergone a serious comeback lately, from despised to totally sexy! Growing up, I remember Brussels sprouts being on my dad’s short list of abominable vegetables. So I stayed away from them for years and years. Turns out Brussels sprouts are surprisingly delicious roasted — they come out with a new nutty flavor. So once Alex and I learned to love roasted Brussels sprouts — we knew it was time to expand: to shredded. These shaved Brussels sprouts are so, so refreshingly tasty you’ve got to give them a try! Keep reading for the recipe.

Making this shaved Brussels sprouts recipe

Alex and my discovery of Brussels sprouts happened around the time when I was opening my mind to new vegetables I’d never dreamed I’d eat — sweet potatoes, tomatoes, squash, mushrooms. All of my childhood dislikes were slowly being conquered. If you’re like I was, this shaved Brussels sprouts recipe might be a stretch. But if it at least piques your curiosity, you won’t be disappointed.

These shaved Brussels sprouts are quite easy to make — the most difficult part is the shredding of them. We used our food processor for a quick fix, but you can also shred them with a knife: see the instructions below! They’re sauteed in olive oil for just 1 minute, then squeezed with fresh lemon juice to give them a pop.

Here, we’ve served them with tahini miso dressing, flavored with ginger and orange, which provides a lovely tangy and savory counterpoint. To make these shaved Brussels sprouts into a meal, we served them over rice garnished some pecans, for some extra protein and crunch. You could easily add some cooked beans to make for an even more filling meal. Or, you could serve the shaved Brussels sprouts on their own as a salad with the tahini miso dressing: it’s so seriously good, it’s become one of our favorite side dishes!

Related: What is Tahini?

How to shave Brussels sprouts

Making shaved Brussels sprouts is actually more difficult than you think! Cut them the wrong way, and the pieces look all wrong. To get those signature shreds, here’s what to do:

  1. Lay the Brussels sprout on its side.
  2. Thinly slice the sprout crosswise, starting from the top and working towards the root.
  3. Use your fingers to gently separate the shreds. Discard the root.

You also can chop off the ends and use the slicing attachment on a food processor to shred the Brussels sprouts.

Looking for Brussels sprouts recipes?

Brussels sprouts are the new best thing: they’re totally on trend, especially shredded and roasted. Here are some of our favorite Brussels sprouts recipes:

This recipe is…

Vegetarian, vegan, gluten-free, plant-based, dairy-free, and naturally sweet.

Print

Shaved Brussels Sprouts with Tahini Dressing


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 4 1x

Description

These shaved Brussels sprouts transform into a refreshing salad covered in a tahini dressing with ginger, orange and miso. So much flavor!


Scale

Ingredients

For the shaved Brussels sprouts

  • 1 ½ pounds Brussels sprouts
  • 3 tablespoons lemon juice, plus additional wedges for serving (2 lemons)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

For the tahini miso dressing

  • 1/4 cup tahini (sesame paste)
  • 1 tablespoon miso
  • 2 tablespoons water
  • 2 tablespoons fresh orange juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon maple syrup

For serving (optional)

  • Cooked brown rice
  • 1/2 cup pecan halves

Instructions

  1. If serving with rice, cook the brown rice according to the package instructions.
  2. If necessary, remove the Brussels sprouts from the stem with a knife. Then cut them in half with a knife and then slice into very thin slices. Juice the lemon.
  3. Heat the olive oil in a large skillet. Add the Brussels sprouts and saute for 45 seconds, stirring constantly. Add the lemon juice and saute 15 seconds, stirring. Remove from the heat; season with the kosher salt and fresh ground black pepper.
  4. In a medium bowl, whisk together the tahini, miso, water, fresh orange juice, ground ginger, and maple syrup. Shake vigorously to combine. If necessary, add additional water for a thinner consistency.
  5. If serving as a salad, combine the Brussels sprouts with the dressing to taste. If serving with rice, place rice on serving bowls or plates. Top with Brussels sprouts, dressing, and pecan halves. Squeeze with additional fresh lemon juice from the lemon wedges (important, as it brings out the flavor).

Notes

Dressing inspired by Four Cooking Together

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Shaved Brussels Sprouts, Shaved Brussel Sprouts

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

19 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    December 2, 2012 at 9:55 pm

    I’m a HUGE fan of Brussels sprouts, and loved them growing up too. I’m so happy they’re getting into the main stream – I can’t wait to try this!

    • Reply
      Sonja
      December 2, 2012 at 10:06 pm

      Glad to know there are fellow sprout lovers out there! Thank you! :)

  • Reply
    Eileen
    December 3, 2012 at 3:02 pm

    I LOVE brussels sprouts. I never had them at all until I was an adult (evidently this is what happens when your mom hates brussels sprouts), so I didn’t have any issues to overcome. This recipe looks like an amazing way to cram my face with sprouts. Tahini, miso, ginger–yay! :)

    • Reply
      Sonja
      December 3, 2012 at 10:13 pm

      I think there must be a whole generation of people scarred by these sprouts! Funny :) Glad you’re a fan!

  • Reply
    Loretta | A Finn In The Kitchen
    December 3, 2012 at 6:03 pm

    I tried Brussels sprouts for the first time this past year and now I can’t get over them!

  • Reply
    Courtney Jones
    December 3, 2012 at 7:59 pm

    I’m slowly starting to like brussels sprouts. I love the idea of using the sprouts over rice with a tahini miso dressing. We are trying to eat more salads at home and this sounds like the perfect one to mix things up a bit. Thanks! xo

    • Reply
      Sonja
      December 5, 2012 at 9:10 pm

      Ooo, great! Let us know if this one helps to start making you into a believer :)

  • Reply
    Rachael
    December 4, 2012 at 4:54 pm

    I just bought a stalk of brussels sprouts! Now I know what I’m going to do with them! :)

  • Reply
    Julia | JuliasAlbum.com
    December 5, 2012 at 7:07 pm

    Love the idea of shaved brussles sprouts on rice! And you can’t go wrong with Miso!

    • Reply
      Sonja
      December 5, 2012 at 9:11 pm

      I agree! This was the first time I’d tried miso in a dressing and was surprised at how tasty it was.

  • Reply
    Natasha
    December 6, 2012 at 9:30 am

    My mom used to boil brussels sprouts, and I never really cared for them. It was only recently that I discovered how good roasted brussels sprouts are, and now I eat them fairly often. This recipe looks like a great combination of flavors. Thanks for sharing!

    • Reply
      Sonja
      December 15, 2012 at 4:48 pm

      Yes, roasted is where it’s at! I can only imagine boiled sprouts :) Glad to know you’re now a fan!

  • Reply
    Cookie and Kate
    December 7, 2012 at 12:17 pm

    I used to be scared of Brussels sprouts, but now I absolutely adore them. I have a big bag of them in my fridge now, might have to use them to make this pretty dish. Tahini miso dressing is so good.

    • Reply
      Sonja
      December 15, 2012 at 4:49 pm

      I know, right? I had never had the dressing before, but I think it will have to become a new standard.

  • Reply
    Vicky
    December 21, 2012 at 7:16 am

    THis sounds amazing – love the unique combination of flavors. We are now in the midst of our Asia travels so there is no kitchen in sight as we hop from hostel to hostel but I am definitely sending this to my mom to make at home asap!

    • Reply
      Sonja
      December 21, 2012 at 1:42 pm

      Vicky, Awesome! How are the Asia travels going? What country are you in currently? Hopefully you got hooked up with Green Mango Cafe too — when do you plan to be there again? So excited for your travels!

  • Reply
    Heather
    February 11, 2013 at 10:36 am

    I made this last week & really enjoyed it.
    The quick work made by using the food processor to shred the sprouts was a great idea! It was my first experience with Miso also. Thanks for keeping my kitchen alive & not dull!

    • Reply
      Sonja
      February 11, 2013 at 4:03 pm

      You are so welcome, Heather! I’m so glad you tried it out and that you found it tasty too. Thanks for letting us know! :)

  • Reply
    Sally
    February 22, 2014 at 9:49 am

    This looks great! I am really enjoying recipes from your blog. I was thinking of adding some sliced chicken breast to this dish. Do you know if I could marinate the chicken in the tahini miso dressing? Any thoughts on how long? Thanks, and I can’t wait to make it!

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