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Hot-Oil Brussels Sprouts with Ginger and Sesame
Earthy and subtly sweet with pleasant hints of bitterness, shredded raw Brussels sprouts make excellent slaw-style salads. We massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. We add fresh ginger and chilies, then we draw fragrance and flavor from the aromatics by pouring a mixture of sizzling oil and sesame seeds on top. The sprouts are lightly cooked, each bite imbued with nutty, toasty notes.
4
Servings
25 minutes
Ingredients
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1
pound Brussels sprouts, trimmed
-
3
tablespoons unseasoned rice vinegar
Directions
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01In a food processor fitted with the medium (3-mm) slicing disk, slice the sprouts, emptying into a large bowl as needed. Add the vinegar, soy sauce and ¼ teaspoon each salt and pepper. Using your hands, massage the sprouts until they wilt, 10 to 20 seconds. Let stand for 10 minutes. Transfer the mixture to a serving bowl. Distribute the ginger and chilies evenly over the top; do not stir or toss.
Reviews
May 25, 2025
Interesting technique and very fine outcome!
Great flavors come together in a flash!
November 10, 2024
Not for me
I should start by saying cold, raw brussel sprouts are generally not my cup of tea, so it was a gamble out the gate. And while it wasn't bad, it didn't do anything for me. I added a squeeze of lemon at the end, which helped a bit, and the next day, as I was staring at it trying to figure out how to make it more appealing, I decided to added some roasted peanuts, which made it a bit more appetizing. Still, unlikely to make it again.
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