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Asian Brussels Sprouts Slaw


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Asian Brussels Sprouts Slaw
Asian Brussels Sprouts Slaw
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Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 1 lb brussels sprouts
  • 1 crown broccoli
  • 3 carrots julienne sliced
  • 1 green onion sliced
  • 1 tbsp Miso Ho-Nee Asian Blend or create an equal mix of dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup Chinese black vinegar or rice vinegar if you can’t get black vinegar
  • 1 tbsp oyster sauce
  • 1 tbsp Hoisin sauce
  • 1 tbsp Sriracha sauce
  • 2 tbsp sweet and sour sauce
  • 1 tsp honey
Servings:
Ingredients
  • 1 lb brussels sprouts
  • 1 crown broccoli
  • 3 carrots julienne sliced
  • 1 green onion sliced
  • 1 tbsp Miso Ho-Nee Asian Blend or create an equal mix of dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup Chinese black vinegar or rice vinegar if you can’t get black vinegar
  • 1 tbsp oyster sauce
  • 1 tbsp Hoisin sauce
  • 1 tbsp Sriracha sauce
  • 2 tbsp sweet and sour sauce
  • 1 tsp honey
Servings:
Instructions
  1. Shred up Brussels Sprouts (a mandolin works best) and julienne the broccoli into 1 inch long pieces leaving a few of the crowns in tact.
  2. Heat sesame oil in a large pan or wok. When it is heated, add the Brussels sprouts, broccoli, carrots, and green onion and immediately add the Miso Ho-Nee Asian Blend or substitute spices, soy sauce, vinegar, oyster sauce, hoisin, Sriracha, sweet and sour sauce and coat vegetables thoroughly. Saute the vegetables for 3 minutes and take off heat.
  3. Place in a bowl with all of the sauce, add honey and mix thoroughly. Immediately cool uncovered in freezer for 10 minutes to prevent the cooking process to continue. Then cover and place in refrigerator for at least 2 hours before serving. Before serving, mix thoroughly so sauce coats the slaw.
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