Step 1

In a small mixing bowl whisk together the grapeseed oil, miso, sesame oil, soy sauce, rice vinegar, ginger and garlic. Add the creme fraîche whisk to combine.

Step 2

Use a mandolin or chef knife to shred the Brussels sprouts, discarding the ends. Use your hands to separate the shredded Brussels sprouts.

Step 3

Add the Brussels sprouts to a large mixing bowl, add the dressing and toss to combine.

Step 4

Add the pickled onions and cashews and toss once more then serve immediately.