Salads
Crispy Brussels Sprouts Salad
Ingredients
- 3 pounds Brussels sprouts, thinly sliced
- 3 ounces red cabbage, shredded
- 3 green onion, chopped
- 1 carrot, julienned
- ½ red chile, thinly sliced
- ½ jalapeño, thinly sliced
- ¼ red onion, thinly sliced
- 2 ounces fried shallots
- Salt and pepper to taste
- 3 ounces sweet chile sauce
- 1 ounce lime juice
- 1 ounce water
- 4 ounces shrimp, cooked and chopped
- 2 chives chopped
Preparation
Flash fry Brussels sprouts for 20-30 seconds, drain. Toss with cabbage, green onion, carrot, chile, jalapeño, red onion and shallots, or plate separately. Season with salt and pepper; set aside.
Combine remaining ingredients as a dressing and season with salt and pepper. Place salad on one side of plate and serve with dressing on the other.
Makes 2 servings.
Executive Chef Jess De Guzman; Sunda, Chicago