Warm Brussels Sprouts Slaw with Asian Citrus Dressing
- The Slaw
- 2 1/4 pounds Brussels sprouts, trimmed
- 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1/2 teaspoon Kosher salt
- The Dressing
- 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1 tablespoon finely minced ginger
- 1 small shallot, minced (1 tablespoon)
- 2 garlic cloves, minced
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons coconut aminos
- 1 1/2 tablespoons rice vinegar
- 1/2 teaspoon Red Boat fish sauce
- 1 teaspoon toasted sesame oil
- The Garnish
- 2 scallions, thinly sliced
- 1/4 cup minced cilantro
- 1 1/2 tablespoons toasted sesame seeds
Adapted from nomnompaleo.com
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!