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YIELD

6 servings

TYPE

Salad

TIME

25 minutes

LEVEL

Beginner

Here's What You'll Need

1

brussels sprouts, olive oil, red bell pepper, rotisserie chicken, carrots, radish, almonds, scallions, mint, cilantro, rice vinegar, sesame oil, soy sauce, garlic, agave nectar, ginger paste

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Cook the Brussels Sprouts

2

Heat olive oil in a skillet. Add shredded Brussels sprouts, then season with salt and pepper. Sauté until tender, 6-8 minutes, stirring occasionally. Transfer to a large mixing bowl.

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Add Remaining Ingredients

3

To the Brussels sprouts add rotisserie chicken, diced bell peppers, carrots, radishes, sliced almonds, scallions, cilantro, and chopped mint. Toss well to mix.

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Make Vinaigrette

4

Combine olive oil, rice vinegar, sesame oil, soy sauce, garlic, agave, and ginger paste in a measuring cup. Whisk well, or shake. Store in fridge until needed.

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Dress the Salad

5

Pour the vinaigrette on top of the warm slaw, then toss well. Serve warm, room temperature, or cold.

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