ASIAN BRUSSELS SPROUT SALAD
This refreshing salad is a great option if you’re craving Asian food but don’t want to order takeout. The hot, tangy, gingery dressing goes wonderfully with the sprouts and mandarin oranges, but since it’s a salad, it makes a lovely side dish or even a light lunch or dinner. It’s a wonderful Asian-inspired option that’s packed with veggies and perfectly suited for the warmer months. SERVES 4
PREP TIME: 15 minutes
COOK TIME: None
1 pound (454 g) Brussels sprouts, shredded or sliced finely
½ cup sliced scallions
1 (14-ounce) can mandarin oranges in water, drained
1 tablespoon (15 ml) chili garlic paste
½ teaspoon crushed fresh ginger
3 to 4 tablespoons (60 ml) apple cider vinegar
¼ cup extra-virgin olive oil
¼ cup sesame oil
¼ cup sesame seeds
- In a large bowl, stir to combine the Brussels sprouts, scallions, and mandarin oranges.
- In a small bowl, whisk to combine the chili garlic paste, ginger, and apple cider vinegar. Whisk continuously while streaming the olive oil and sesame oil into the bowl.
- Drizzle a few tablespoons of dressing over the salad, and mix well. Add a little more if you like it more heavily dressed. Garnish with the sesame seeds and serve.
VARIATION 1 ASIAN BRUSSELS SPROUT SALAD WITH SHRIMP: Add ½ pound grilled or Blackened Shrimp (here) to the salad for some extra protein.
VARIATION 2 SPICY ASIAN BRUSSELS SPROUT SALAD: Add ¼ to ½ teaspoon red pepper flakes to really give this salad some heat.
PREP TIP: Slice a big bag of Brussels sprouts ahead of time so they’re ready to be thrown into any salad at any time.
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Asian Brussels sprout salad is my answer to takeout cravings on warm days when cooking feels impossible. Shredded raw sprouts, scallions, and mandarin oranges get a hot, tangy dressing of chili garlic paste, fresh ginger, and two sesame-rich oils. It crunches, it zings, and it comes together in fifteen minutes flat.
Pro Tips
- Shave the Brussels sprouts as thinly as you can — a mandolin or the slicing disc of a food processor turns them from cabbage-y to delicate.
- Dress the salad only a few tablespoons at a time. The full batch of dressing is generous, and overdressed sprouts wilt instead of crunch.
- Toss it 20 minutes before serving so the sprouts soften just slightly and absorb the chili-ginger dressing while staying crisp.
- For a full meal, top it with grilled or blackened shrimp; for more heat, a pinch of red pepper flakes in the dressing does the trick.
Frequently Asked Questions
Can I make this Asian Brussels sprout salad ahead of time?
Yes — it holds up better than most dressed salads. Refrigerate for up to 2 days; the sprouts stay crunchy and actually take on more dressing flavor.
Do I need to cook the Brussels sprouts?
No, they're raw and shredded, which gives the salad its crunch. If raw sprouts are too bitter for you, blanch them for 30 seconds and shock them in ice water first.
Can I use fresh mandarin oranges instead of canned?
Absolutely — segment 2 fresh mandarins and you'll get a brighter orange flavor. Just drain them well so the dressing doesn't get diluted.
What can I use instead of sesame oil?
The sesame oil is a big part of the flavor, but if you must swap, use all olive oil and add an extra tablespoon of toasted sesame seeds for the nuttiness.
Recipe Card
Ingredients
Method
- In a large bowl, stir to combine the Brussels sprouts, scallions, and mandarin oranges.
- In a small bowl, whisk to combine the chili garlic paste, ginger, and apple cider vinegar.
- Whisk continuously while streaming the olive oil and sesame oil into the bowl.
- Drizzle a few tablespoons of dressing over the salad, and mix well.
- Add a little more if you like it more heavily dressed.
- Garnish with the sesame seeds and serve.
