Asian Citrus Brussels Sprouts Slaw

Prep Time 00:10 Cook Time 00:20 Total Time 0:30 Serves 8


    For the Brussels Sprouts

    • 2 1/4 pounds brussels sprouts
    • 3 tablespoons melted ghee, coconut oil, lard, or tallow
    • 1/2 teaspoon kosher salt

    For the Sauce

    • 1 tablespoon ghee, coconut oil, lard, or tallow
    • 1 tablespoon grated ginger
    • 1 small shallot, minced
    • 1/4 cup fresh orange juice
    • 3 tablespoons coconut aminos
    • 1 1/2 tablespoons rice vinegar
    • 1/2 teaspoon fish sauce
    • 1 teaspoon sesame oil

    For the Garnish

    • 2 scallions, thinly sliced
    • 1/4 cup minced fresh cilantro
    • 1 1/2 tablespoons toasted sesame seeds


    1. Preheat the oven to 450 degrees with the rack in the middle. While the oven is heating up, trim away the stems of your sprouts.
    2. Remove any outer leaves that easily come off of the sprouts.
    3. Slice the sprouts thinly with a knife (or just pass 'em through the slicing blade of a food processor).
    4. In a large bowl, toss the shredded sprouts, melted ghee, and salt.
    5. Mix well with your hands, and then shred the shredded sprouts evenly on a foil-lined rimmed backing sheet.
    6. Bake for 15 to 20 minutes, flipping and tossing every 5 minutes, or until the sprouts are browned and tender.
    7. In the meantime, prepare the sauce. Melt the ghee over medium heat in a saucepan. Once it's shimmering, add the ginger, shallot, and garlic and saute until fragrant, about 1 minute.
    8. Next, add the orange juice, coconut aminos, rice vinegar, and fish sauce to the saucepan. Bring it to a boil.
    9. Lower the heat, and simmer for 5 to 8 minutes or until the sauce slightly thickens. Remove the pan from the heat, and stir in the sesame oil.
    10. Once the sprouts are ready, take them out of the oven, and pour the sauce over the roasted sprouts.
    11. Garnish with the scallions, cilantro, and sesame seeds.
    12. Toss well, plate it up, and eat.


    Recipe Notes

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