Roasted Asian Brussels Sprouts Salad with Citrus and Ginger Dressing
A tangy Asian inspired orange and ginger dressing gives this roasted Brussels sprouts salad a zesty zing that’ll liven up your Thanksgiving table!
Servings: 8 servings
Ingredients
The Slaw
- 2¼ pounds Brussels sprouts trimmed
- 3 tablespoons melted ghee or fat of choice like extra virgin olive oil, refined coconut oil, duck fat, lard, tallow, olive oil, avocado oil, bacon drippings, etc.
- ½ teaspoon Umami Stir-Fry Powder or Diamond Crystal kosher salt
The Dressing
- 1 tablespoon ghee or fat of choice like extra virgin olive oil, refined coconut oil, duck fat, lard, tallow, olive oil, avocado oil, bacon drippings, etc.
- 1 tablespoon finely minced ginger
- 1 small shallot minced (1 tablespoon)
- 2 garlic cloves minced
- ⅓ cup freshly squeezed orange juice
- 3 tablespoons coconut aminos
- 1½ tablespoons rice vinegar
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon toasted sesame oil
Garnishes
- 2 geren onions thinly sliced
- ¼ cup minced fresh cilantro
- 1½ tablespoons toasted sesame seeds
Instructions
- If your oven’s already hot from roasting a turkey at 450°F (using my recipe for Butterflied Big Bird, of course!), just leave it on. Otherwise, heat it to 450°F with the rack in the middle position.
- Grab your sprouts and trim away the stems. Remove the outer leaves that easily come off and save ’em to make Brussels Sprouts Chips!
- 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 greased or foil- or parchment-lined baking sheet.Bake for around 15 to 20 minutes, flipping and tossing every 5 minutes until nicely browned and tender.
- In the meantime, prepare the dressing. (Or if you wanna cheat, just measure out ½ cup All-Purpose Stir-Fry Sauce for 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 them into the saucepan. Bring the sauce 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 by thinly slicing the green onions, mincing the cilantro, and measuring out the toasted sesame seeds.
- Once the sprouts are ready, take them out of the oven, and pour the sauce over the roasted sprouts. (Stop at this step if you’re making this dish ahead of time. See the Make Ahead Tip in the notes for more details.) Sprinkle on the green onions, cilantro, and sesame seeds. Toss well and chow down!
Video
Notes
Wanna make this slaw even faster? Just measure out ½ cup of All-Purpose Stir-Fry Sauce and use it in place of the dressing!
Make Ahead Tip: If you’re serving this dish later, toss the roasted sprouts with the dressing before storing in an airtight container in the fridge for up to 4 days. When you are ready to serve the slaw, reheat it in the microwave or on a rimmed baking tray in a 450°F oven until hot (approximately 5 minutes). Then, toss in the chopped fresh herbs and toasted sesame seeds.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Fiber: 5g