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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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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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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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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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5
Pour the vinaigrette on top of the warm slaw, then toss well. Serve warm, room temperature, or cold.
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