Crispy Brussels Sprouts Salad


  • 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


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