Warm Brussels Sprouts Slaw with Asian Citrus Dressing A tangy orange-ginger dressing gives this warm Brussels sprouts slaw a zesty zing that’ll liven up your Thanksgiving table. Besides, this is a super-easy side dish: it takes just 20 minutes to throw together. You can even shred the sprouts a day in advance, and cook ‘em in your already-hot oven after your turkey is done and resting. And if you have leftovers (and you probably won’t!), this slaw keeps really well, and can be eaten cold, hot, or at any temperature in-between. Serves 8 Ingredients: The Slaw • 2¼ pounds Brussels sprouts, trimmed • 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.) • ½ 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 • 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 The Garnish • 2 scallions, thinly sliced • ¼ cup minced cilantro • 1½ tablespoons toasted sesame seeds 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, preheat 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. 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! 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...
Posted on: Fri, 15 Nov 2013 18:13:29 +0000
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