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Crispy Brussels Sprouts Salad


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Crispy Brussels Sprouts Salad
Crispy Brussels Sprouts Salad
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Votes: 0
Rating: 0
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Ingredients
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp Miso Ho-Nee Asian Blend or equal mix of dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • 2 tbsp sweet and sour sauce
  • 2 lbs brussels sprouts sliced thin with a mandolin-can slice mannually, but much easier with a mandolin
  • 1 Vidalia onion sliced
  • 2 cups carrots shredded or cut julienne
  • salt
  • ground black pepper
  • vegetable oil
  • sesame seeds
Servings:
Ingredients
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp Miso Ho-Nee Asian Blend or equal mix of dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • 2 tbsp sweet and sour sauce
  • 2 lbs brussels sprouts sliced thin with a mandolin-can slice mannually, but much easier with a mandolin
  • 1 Vidalia onion sliced
  • 2 cups carrots shredded or cut julienne
  • salt
  • ground black pepper
  • vegetable oil
  • sesame seeds
Servings:
Instructions
  1. Make the dressing by combining the soy sauce, sesame oil, rice vinegar, Miso Ho-Nee Asian Blend or other spices and sweet & sour sauce in a bowl and mixing thoroughly. Refrigerate while you make the rest of the salad.
  2. Salt and pepper the brussels sprouts and sliced onions lightly.
  3. Heat up vegetable oil on medium-high heat in a deep pot filled about half way to the top or in a deep fryer if you have one. If you haven’t deep fried in a pot before, it is recommended that you research about deep frying safety. You can test to see if it is hot enough by dropping a small piece of brussels sprouts in the oil. If it starts to bubble around it immediately, it is hot enough. Place the brussels sprouts and onions gently in the oil and let fry for about 3 minutes.
  4. Then take out of oil with a slotted deep fry spoon or basket and place on paper towels to drain excess oil. Let sit and drain for about 2 minutes and then place back in the oil for a second time for 3 minutes until some turn golden brown (this indicates they are becoming crispy).
  5. Remove from oil and then place back on fresh paper towels to remove excess oil. Let cool a little and test one to make sure it is crispy. If it is not crispy, you will want to fry for another few minutes. If crispy, let excess oil drain on paper towels.
  6. Once most of the excess oil is removed, place into a large bowl and add carrots. Right before you serve, drizzle the dressing and sprinkle sesame seeds onto the salad and toss.
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