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overhead view of a sheet pan of shaved Brussel sprouts on a wood table
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5 from 1 vote

Asian Citrus Brussels Sprouts Slaw

This Asian Citrus Brussels Sprouts Slaw is a breeze to whip up and when paired with the delicious orange ginger sauce, will become an instant family favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Asian
Servings: 8 servings
Author: Amber Goulden

Ingredients

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

Instructions

  • 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.
  • Remove any outer leaves that easily come off of the sprouts.
  • Slice the sprouts thinly with a knife (or just pass 'em through the slicing blade of a food processor).
  • In a large bowl, toss the shredded sprouts, melted ghee, and salt.
  • Mix well with your hands, and then shred the shredded sprouts evenly on a foil-lined rimmed backing sheet.
  • Bake for 15 to 20 minutes, flipping and tossing every 5 minutes, or until the sprouts are browned and tender.
  • 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.
  • Next, add the orange juice, coconut aminos, rice vinegar, and fish sauce to the saucepan. Bring it to a boil.
  • 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.
  • Once the sprouts are ready, take them out of the oven, and pour the sauce over the roasted sprouts.
  • Garnish with the scallions, cilantro, and sesame seeds.
  • Toss well, plate it up, and eat.

Notes


Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 335mg | Potassium: 545mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1041IU | Vitamin C: 113mg | Calcium: 73mg | Iron: 2mg