Charred Shaved Brussels Sprout Salad with Sweet Chili-Lime Dressing by Kendall Oberto

Charred Shaved Brussel Sprout Salad with Sweet Chili-Lime Dressing

Well, what can I say, I know they aren't sexy but I really love Brussel sprouts. I can't say my affection is shared by most of my family, they actually call them "sweat balls" in my house. That said, even my hard core husband allowed for the fact that this recipe was tasty.
This is a delicious side or I added some cooked chicken and made it a meal. Thanks as always to America's Test Kitchen for another winner.



  • 1/4 cup sweet chili sauce
  • 1 1/2 tbsp lime juice
  • 1 1/2 tbsp fish sauce
  • 3 cloves garlic, minced

Brussel Sprouts

  • 2 lbs brussel sprouts, trimmed
  • 3/4 tsp table salt
  • 1/2 tsp pepper
  • 6 tbsp vegetable oil, divided
  • 1/3 cup dry-roasted peanuts, chopped
  • 1/4 cup chopped fresh cilantro


  • FOR THE DRESSING: Whisk all ingredients together in small bowl; set aside.
    FOR THE BRUSSELS SPROUTS: Trim ends and remove any browned leaves. Fit food processor with slicing disk. Slice brussels sprouts, then transfer to large bowl.
    Alternatively, cut the sprouts in half lengthwise, arrange the halves cut sides down on a cutting board, and then slice crosswise as thin as possible. You can substitute 1½ pounds of preshredded brussels sprouts for the 2 pounds of whole sprouts called for here. Add salt and pepper and toss to combine.
    Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the sprouts in an even layer and cook without moving them until sprouts are well browned on bottom and bright green on top, about 4-6 minutes. Watch them carefully.
    Transfer sprouts to serving platter, spread into even layer, and drizzle with about half of dressing. Repeat with remaining 3 tablespoons oil and remaining sprouts, layering second batch of cooked sprouts on top of first batch, then drizzle with remaining dressing. Sprinkle with peanuts and cilantro. Serve.
    I am conservative with sugar containing ingredients so found I only needed about 2/3rds the sauce. I recommend being conservative as you can always add more.

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