Brussels Sprout Salad with Soy-Caramelized Shiitake

Name: Brussels Sprout Salad with Soy-Caramelized Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces shiitake mushrooms, stems removed and caps sliced about 1/2 inch thick; 2 tablespoons light soy sauce; 2 tablespoons rice wine vinegar; 2 tablespoons canola oil; 1 1/2 tablespoons dark brown sugar; 1/2 teaspoon hot red pepper flakes; 2 garlic cloves, thinly sliced; 1/3 cup olive oil; 1/3 cup fresh lemon juice (from about 1 1/2 lemons); Leaves from 4 fresh thyme sprigs; 3 garlic cloves, smashed; 1 1/2 pounds Brussels sprouts, ends trimmed, halved lengthwise, and thinly sliced lengthwise; About 2 ounces pecorino cheese, shaved; Salt and freshly ground black pepper

Servings: persons

6 ounces shiitake mushrooms, stems removed and caps sliced about 1/2 inch thick
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar
2 tablespoons canola oil
1 1/2 tablespoons dark brown sugar
1/2 teaspoon hot red pepper flakes
2 garlic cloves, thinly sliced
1/3 cup olive oil
1/3 cup fresh lemon juice (from about 1 1/2 lemons)
Leaves from 4 fresh thyme sprigs
3 garlic cloves, smashed
1 1/2 pounds Brussels sprouts, ends trimmed, halved lengthwise, and thinly sliced lengthwise
About 2 ounces pecorino cheese, shaved
Salt and freshly ground black pepper

1
In a resealable plastic bag, combine the shiitakes, soy, vinegar, oil, brown sugar, hot red pepper flakes, and garlic.
2
Seal the bag and marinate for at least 30 minutes at room temperature and up to overnight in the refrigerator.
3
Transfer the mushrooms and marinade to a small skillet over medium-high heat.
4
Cook the mushrooms, mixing often, until the liquid from the marinade and the mushrooms evaporates and the mushrooms darken in color, about 7 minutes.
5
Remove from the heat and set aside to cool.
6
In a large mixing bowl, whisk together the dressing ingredients.
7
Add the thinly sliced Brussels sprouts, followed by the cooked mushrooms, and toss well.
8
Season with salt and pepper to taste (you shouldnt need much salt due to the soy sauce in the mushrooms).
9
Arrange the salad on plates and garnish each serving with a couple good pinches of pecorino and more black pepper.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces shiitake mushrooms, stems removed and caps sliced about 1/2 inch thick, 2 tablespoons light soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons canola oil, and more.

Yes, Brussels Sprout Salad with Soy-Caramelized Shiitakes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brussels Sprout Salad with Soy-Caramelized Shiitakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions