The Flavour Thesaurus, more flavours is the follow­up to Niki Segnit’s landmark global bestseller. In More Flavours, Niki Segnit explores 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 entries combining recipes, tasting notes and stories bringing each ingredient to life.

I had never read her first book and so when this landed on my desk I immediately thought of The Flavour Bible. While similar, they are quite different. The Flavour Thesaurus is almost a historical look at ingredients and what each ingredient may pair with. I found myself confused as to why some stories made the cut – would knowing that Bircher Muesli originated in a mental hospital make you want to stop, drop and whip up a bowl? This is a book best suited to cooks with a love of history and food writing, for this book is more food writing than it is a recipe book. While you do find recipes sprinkled throughout, you are more likely to learn something new about an ingredient and get inspired by what it may pair with. 

Shaved Kale and Brussel Sprout Salad with Miso Dressing

As I read it more to be inspired to make something and less to learn about the history of beans, this miso dressing stood out. I have a bottle of miso paste in the fridge I’ve been struggling to use, this dressing was the answer. It combines miso’s flavour partners – garlic, ginger and citrus into a rich, creamy and flavourful dressing. One that does indeed pair well with tough leaves like Kale. I added it to finely slivered kale and Brussel sprouts for a green salad that makes you feel good. 

The Flavor Thesaurus by Niki Segnit

The Flavour Thesaurus is published by Bloomsbury and distributed in South Africa by Jonathan Ball Publishers. You can find it here.

Miso Dressing and a Shaved Kale and Brussel Sprout Salad

A creamy flavour packed miso dressing from The Flavour Thesaurus.
Servings: 2 large servings


  • 300 grams Brussel sprouts
  • 300 grams Kale

Miso Dressing

  • 2 teaspoons red miso
  • 2 garlic cloves crushed
  • 2 teaspoons grated ginger
  • 1 tablespoon lemon juice
  • 75 ml tahini
  • 1 teaspoon honey
  • water to loosen
  • salt to taste


  • Wash kale and Brussel sprouts well. 
  • Slice the stems off the kale leaves and discard the stems. Working in batches, stack the leaves, roll them up tightly lengthwise, and then thinly slice them crosswise into narrow ribbons. Add to a large bowl. 
  • Discard the outer leaves of the brussels sprouts and slice them paper thin. Add to the Kale. 
  • Make the dressing by whisking all the ingredients together, add water until you reach your desired consistency. 
  • Pour the dressing over the vegetables and mix to coat well. Divide in two bowls and enjoy. 

Miso Dressing from The Flavour Thesaurus

Recipe is reprinted with permission from the publisher. Images are by Nutreats Food Photography Studio

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