Brussels sprouts and wasabi are cruciferous plants, like kale and broccoli, which means that they have phytochemicals that have been shown to repair DNA cells and even block the growth of cancer cells. I usually simply roast brussels sprouts in the oven with olive oil, salt, and pepper, but when I came across this recipe with wasabi and miso, I was intrigued. The wasabi packs a punch and will surely clear your nasal passages! I love this recipe and have already made it a few times in the last month.
Brussels Sprouts Salad
1 pound brussels sprouts
2 green onions, sliced
1 tablespoon white miso
1 teaspoon Dijon mustard
2 teaspoons pure water
¼ teaspoon wasabi powder
1 teaspoon avocado oil
Procedure:
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. In a small bowl, mix together sauce ingredients. Set aside.
3. Heat skillet to medium-high and then add oil. Place sliced green onion and brussels sprouts into pan. Sear veggies for 2 to 3 minutes and then stir. Sear another 3 minutes and then stir. Repeat one more time and remove from heat.
4. Fold in sauce. Serve warm.
happy happy nom nom 