Warm Brussels Sprouts Slaw With Asian Citrus Dressing Recipe 445
ASIAN BRUSSELS SPROUTS SLAW
Shred raw Brussels sprouts and toss them with bell pepper, cilantro and a chili garlic dressing.
Provided by Food Network Kitchen
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Bring the vinegar, 1/2 cup water, honey, fish sauce and chili garlic sauce to a simmer in a small saucepan. Cook until reduced by half and thickened. Set aside to cool
- Shred the Brussels sprouts using the slicer attachment of a food processor or with a knife. Transfer to a large bowl and add the carrot, bell pepper, cilantro, peanuts and scallions. Toss to combine. Pour the dressing over the slaw and mix until well coated.
WARM BRUSSELS SPROUTS SLAW WITH ASIAN CITRUS DRESSING RECIPE - (4.4/5)
Provided by SushiChick
Number Of Ingredients 18
Steps:
- Grab your sprouts and trim away the stems. Once they're trimmed, you can practice your knife skills by slicing them thinly......or just pass 'em through slicing blade in a food processor. In a large bowl, toss the shredded sprouts, melted fat, and salt. Mix well with your hands. Spread the shredded sprouts evenly on a foil-lined baking sheet. Bake for ~15-20 minutes, flipping and tossing every 5 minutes until nicely browned and tender. In the meantime, prepare the dressing. Melt the ghee over medium heat in a saucepan. When it's shimmering, add the ginger, shallot, and garlic and sauté until fragrant (about a minute). Measure out the orange juice, coconut aminos, rice vinegar, and fish sauce and pour it into the saucepan. Bring it to a boil and then lower the heat and simmer the dressing for 5 to 8 minutes or until it's slightly thickened. Remove the pan from the heat, and stir in the sesame oil. If you haven't already, grab a knife and prepare the garnishes. Once the sprouts are ready, take them out of the oven, and pour the sauce over the roasted sprouts. Sprinkle on the scallions, cilantro, and sesame seeds. Toss well and chow down!
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- Heat a very large skillet over medium-high heat (I prefer a nonstick here) then add olive oil. Pour in shredded or shaved brussels sprouts, then season with salt and pepper. Sauté until tender, about 5-7 minutes, stirring often. Transfer brussels sprouts to a very large mixing bowl.
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