Looking to jazz up your Brussels sprouts? This easy peasy Asian Roasted Brussels Sprouts Salad with Citrus & Ginger Dressing is your new go-to!

A closeup of a spoon lifting up a serving of roasted Brussels sprouts salad with Asian dressing from a white bowl.

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The best roasted Brussels Sprouts salad

The savory, tangy, and bright Asian-inspired flavors make this roasted Brussels sprouts truly irresistible. Whether you’re looking for a healthy, Whole30-friendly side dish for your holiday table or just want a fresh, vibrant veggie dish for a weeknight dinner, this salad’s got you covered. With perfectly roasted shaved Brussels sprouts tossed in a zesty citrus and ginger dressing, it’s a delicious way to change up your veggie game!

A closeup of a large white serving bowl filled with Roasted Brussels Sprouts Salad with Asian Citrus Dressing.

Why this Asian Roasted Brussels Sprouts Salad is a Thanksgiving favorite

This Roasted Brussels Sprouts Salad with Asian-inspired Citrus & Ginger Dressing has been a beloved Nomster favorite for years, especially around Thanksgiving! It’s the perfect side dish because the bright, savory flavors appeal to everyone at the table.

Besides, this is a super-easy side dish: it takes just 30 minutes to throw together and you cook ‘em in your already-hot oven after your turkey is done and resting. You can even make them 4 days in advance if you don’t want to cook them on Thanksgiving!

And if you’re lucky enough to have leftovers, they’re absolutely delicious the next day—served cold, warm, or hot! It’s an all-around winner Thanksgiving side dish!

An overhead closeup shot of a white bowl filled with Roasted Brussels sprouts salad with Asian dressing topped with green onions and toasted sesame seeds.

Ingredients

An overhead shot of the raw ingredients to make roasted Brussels sprouts salad with Asian citrus dressing.

For the roasted Brussels sprouts salad

  • Brussels sprouts: You’ll need about 2 pounds to feed 8 hungry folks as a side dish. You can shred them in a food processor (my preferred method) or you can slice them thinly by hand.
  • Fat of choice: You can coat the shaved Brussels sprouts with melted ghee, avocado oil, bacon drippings, melted duck fat, schmaltz, extra virgin olive oil or whatever you prefer as your high temperature cooking fat.
  • Diamond Crystal brand kosher salt or my Umami Stir-Fry Powder: Both work great!

For the Asian-inspired dressing

  • Fat of choice: You can sauté the aromatics for the citrus and ginger Asian dressing with melted ghee, avocado oil, bacon drippings, melted duck fat, schmaltz, extra virgin olive oil or whatever you prefer as your high temperature cooking fat.
  • Finely minced fresh ginger
  • Minced shallot
  • Minced fresh garlic
  • Freshly squeezed orange juice: Adds sweetness and tang. You can substitute pineapple juice if you don’t like OJ.
  • Coconut aminos: To keep this Asian dressing soy-free and gluten- free, I use coconut aminos as a soy sauce alternative in this dressing.
  • Rice vinegar: Adds a dash of acidity to the dressing.
  • Red Boat fish sauce: Adds umami and saltiness that helps balance the sweetness of the coconut aminos and orange juice.
  • Toasted sesame oil: Adds a nice nuttiness and a punch of flavor the the dressing.

For the garnish

  • Green onions, thinly sliced
  • Minced fresh cilantro: Yes, you can leave it out if you hate cilantro—just add more green onion!
  • Toasted sesame seeds

How to make Asian Roasted Brussels Sprouts Salad with Citrus and Ginger Dressing

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. Then, remove the outer leaves that are easily come off and save them to make Brussels Sprout Chips.

Once the sprouts are trimmed, you can practice your knife skills and thinly slice them or just pass them through slicing blade in a food processor.

Peeling off the damage outer leaves of a Brussels sprouts before thinly cutting them with a chef's knife or a food processor.

The food processor makes short work of this, but it won’t be as pretty. But you know what I say: WHO CARES? WE’RE HUNGRY!

Pouring the shaved Brussels sprouts out of a food processor and into a bowl.

In a large bowl, toss the shredded sprouts, melted fat, and salt or Umami Stir-Fry Powder.

Pouring melted ghee from a small orange ramekin into a bowl of shredded raw Brussels sprouts.

Mix well with your hands.

Using hands to toss shaved Brussels sprouts with melted ghee and seasonings in a large metal bowl.

Spread the shredded sprouts evenly on a greased rimmed baking sheet. (You can also line the baking sheet with aluminum foil or parchment to make clean-up a breeze.)

Using a hand to place the seasoned shaved Brussels sprouts in a single layer on a rimmed baking sheet.

Bake for around 15 to 20 minutes, flipping and tossing every 5 minutes until nicely browned and tender.

Stirring some roasted shaved Brussels sprouts in a foil lined rimmed baking sheet in the oven with a large metal spoon.

In the meantime, prepare the Asian-inspired dressing. (Wanna cheat? Just measure out 1/2 cup of All-Purpose Stir-Fry Sauce and skip these next few steps!)

Heat the ghee or your cooking fat of choice over medium heat in a saucepan. When it’s shimmering, add the ginger, shallot, and garlic and sauté until fragrant (about a minute).

Sautéing minced shallot, garlic, and ginger in some fat in a small saucepan.

Measure out the orange juice, coconut aminos, rice vinegar, and fish sauce and pour them into the saucepan.

Pouring a brown liquid into a blue saucepan with sautéed ginger, garlic, and shallots.

Bring the dressing to a boil and then lower the heat and simmer the dressing for 5 to 8 minutes or until it’s slightly thickened.

A spoon is scooping up some Asian citrus dressing in a saucepan.

Remove the pan from the heat, and stir in the toasted sesame oil.

Pouring some toasted sesame oil into a measuring spoon.

If you haven’t already, grab a knife and prepare the garnishes by thinly slicing the green onions and mincing the cilantro.

Once the roasted Brussels 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 at the end of this post for more details.)

Pouring an Asian citrus dressing from a blue saucepan onto a rimmed baking sheet of roasted shaved Brussels sprouts.

Sprinkle on the green onions (scallions), cilantro, and sesame seeds.

A hand is sprinkling toasted sesame seeds on a rimmed baking sheet with roasted shaved Brussels sprouts and fresh herbs.

Toss well and chow down!

A closeup of a spoonful of roasted Brussels sprouts salad with Asian citrus dressing.

Make ahead tips!

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.

How to save leftovers

Leftovers can be saved in an airtight container in the refrigerator for up to four days. They taste great cold or reheated!

More Brussels sprouts recipes

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

 PRINTER-FRIENDLY RECIPE CARD

Roasted Asian Brussels Sprouts Salad with Citrus and Ginger Dressing

5 from 7 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 8 servings
Author Michelle Tam
Warm Brussels Sprouts Slaw with Asian Citrus Dressing by Michelle Tam https://nomnompaleo.com
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A tangy Asian inspired orange and ginger dressing gives this roasted Brussels sprouts salad a zesty zing that’ll liven up your Thanksgiving table!

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
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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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Read More About Me

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5 Comments

  1. 5 stars
    I have made this recipe countless times for large and small gatherings and it gets rave reviews every time WITHOUT FAIL. People who tell me they’ve hated Brussels sprouts their whole lives cannot stop eating it. No one can believe it’s paleo. This stuff is magic. Pro tip: use a food processor to slice your sprouts or buy them pre-sliced, otherwise it’s fairly work-intensive (but still worth it!).

    Reply

  3. 5 stars
    You rock. I have been looking for a new way to eat brussel sprouts and FOUND IT! I shared this at a dinner the other night and it got RAVE reviews! I didn’t have fish sauce and wanted to avoid the sugar so I simply added anchovies and it was fabulous. Thank you!

    Reply

  4. 5 stars
    This recipe is incredible! So so tasty! I love how easy it is when you use the food processor. I doubled the sauce to save for a second batch later this week. I think I’ve eaten this recipe 4x in the last week. I’ve been following AIP for a couple months ago and I love this switch up in veggies. Everyone should try this recipe. You won’t be disappointed!

    Reply