Add Korean spice to your brussels sprouts salad
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
Our captivation with Korean flavors has already been well-documented. Our Test Kitchen took the fixation one step further with this recipe for a kimchi-laced brussels sprouts salad. The shredded raw sprouts are combined with the Korean condiment; dry-roasted peanuts, fresh lime juice, scallions and a squirt of Sriracha add texture and brightness. And thus, our obsession continues.
Spicy Brussels Sprouts Salad with Kimchi, Peanuts and Lime
Yield: 4 servings
Cook Time: 5 minutes
2 tablespoons dry-roasted peanuts
Zest of 1 lime, plus ¼ cup lime juice (from about 2 limes)
1 tablespoon plus 1 teaspoon turbinado sugar
¾ teaspoon kosher salt, divided
½ pound brussels sprouts
2 tablespoons kimchi juice (the spicy pickled liquid from a jar of kimchi)
1 teaspoon Sriracha chile sauce
9 pieces cabbage-based kimchi, thinly sliced crosswise
3 scallions, ends trimmed and thinly sliced on a bias