Warm Brussels Sprout Slaw with Sesame Vinaigrette
Thinly sliced Brussels sprouts are tossed warm with crunchy vegetables and coated in a bright sesame vinaigrette that’s savory, tangy, and just a little sweet. The result is a texture-packed slaw that’s equally perfect as a hearty main or a fresh, flavorful side. Bonus: it gets even better as it sits.
Servings: 6 servings
Calories: 391kcal
Ingredients
For the Brussels Sprout Slaw
- 2 lbs Brussels sprouts, shredded or shaved
- 3 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 rotisserie chicken, skin removed, meat pulled
- 2 medium red bell peppers, cored, seeds removed, and finely chopped
- 1 cup shredded carrots
- ½ cup radishes, thinly sliced
- ¼ cup sliced almonds, plus more for serving
- 3 scallions, thinly sliced , about ¼ cup
- ⅓ cup loosely packed cilantro, roughly chopped
- ¼ cup loosely packed mint, roughly chopped
For the Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup seasoned rice vinegar
- 3 Tbsp sesame oil
- 1 Tbsp low sodium-soy sauce or tamari if gluten-free
- 2 cloves garlic, finely chopped, about 2 tsp
- 1 tsp agave nectar
- 1 tsp ginger paste
Instructions
- Cook the Brussels sprouts. Heat 3 Tbsp olive oil in a very large nonstick skillet over medium-high heat. Add shredded Brussels sprouts, then season with 1 tsp Kosher salt and ¼ tsp black pepper. Sauté until tender, 6-8 minutes, stirring occasionally. Transfer Brussels sprouts to a large mixing bowl.
- Add remaining ingredients. To the Brussels sprouts add rotisserie chicken, diced bell peppers, 1 cup carrots, ½ cup radishes, ¼ cup sliced almonds, 3 sliced scallions, cilantro, and chopped mint. Toss well to mix.
- Make the Asian sesame vinaigrette. Combine ¼ cup olive oil, ¼ cup rice vinegar, 3 Tbsp sesame oil, 1 Tbsp soy sauce, chopped garlic, 1 tsp agave, and 1 tsp ginger paste in a measuring cup or mason jar. Whisk well, or place lid on top, seal, then shake. Store in fridge until needed.
- Dress the Brussels sprouts salad. Pour the vinaigrette on top of the warm slaw, then toss well. Serve warm, room temperature, or cold.
Notes
- The slaw can be made up to 3 days in advance.
- This salad is all about the Brussels sprouts and bold dressing—feel free to mix in other veggies you have on hand. Thinly sliced purple cabbage or shelled edamame are both fantastic additions.
- Not in the mood for rotisserie chicken? Try small cooked shrimp instead. The combinations are endless—make it your own!
Nutrition
Calories: 391kcal | Carbohydrates: 22.7g | Protein: 20.4g | Fat: 26.9g | Saturated Fat: 4.3g | Cholesterol: 42mg | Sodium: 288mg | Fiber: 7.5g | Sugar: 9.1g
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