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Crispy Brussels Sprouts Salad

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