Fried Brussels Sprout Salad

Boring salads are for the weak

One of the best parts about cooking Thai-inspired dishes is not having to hold back. Bring on the funk, it seems to say, and don't be afraid to layer bold flavors and textures. This dish combines sweet, sour, salty, spicy and crunchy components to transform Brussels sprouts into a side dish that will actually surprise you.

Crispy fried Brussels sprouts and shredded Napa cabbage are tossed in a dressing loaded with fish sauce, numbingly spicy Sichuan peppercorns and enough lime juice to make you pucker. This salad may seem overwhelming to lighthearted eaters, but fear not: Sweet bites of roasted butternut squash, rich toasted cashews and fried shallots provide a nice balance, and give it a crunch factor. Serve this salad warm, and if you happen to have leftover rice lying around, warm it up and try spooning any extra dressing over it. You won't be sorry.

Learn more about essential Thai flavors.

Recipe from the Tasting Table Test Kitchen

Fried Brussels Sprout Salad
4.8 from 44 ratings
This dish combines sweet, sour, salty, spicy and crunchy components to transform Brussels sprouts into a side dish that will actually surprise you.
Prep Time
25
minutes
Cook Time
30
minutes
Servings
4
to 6 servings
Total time: 55 minutes
Ingredients
  • For the Roasted Butternut Squash
  • 1 small (1 pound and 12 ounces) butternut squash, peeled and cored
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 teaspoon chile oil
  • 3 garlic cloves, minced
  • One 2-inch ginger nub, peeled and minced
  • Kosher salt, to taste
  • For the Dressing
  • ¼ cup Sichuan hot pot sauce
  • ¼ fish sauce
  • ¼ cup lime juice
  • 2 tablespoons sambal
  • ¼ cup canola oil
  • Kosher salt, to taste
  • For the Salad
  • Canola oil, for frying
  • 1 pound Brussels sprouts, quartered
  • Kosher salt, to taste
  • 5 cups (2 pounds) small Napa cabbage, stems removed and leaves torn by hand
  • Roasted butternut squash
  • ½ cup fried shallots, plus more for garnish
  • ½ cup cashews, roasted and roughly chopped, plus more for garnish
  • ½ cup cilantro leaves, torn
  • ½ cup mint leaves, torn, plus mint tip for garnish
  • ½ cup Thai basil leaves, torn
Directions
  1. Make the roasted butternut squash: Preheat the oven to 350°. Cut the squash into ½-inch-thick, 1-inch-wide square pieces and set aside. In a small food processor, add the canola oil, honey, chile oil, garlic and ginger, and purée until the mixture turns into a smooth paste. In a large bowl, toss the squash with the paste until it is fully coated and season with salt. Place the dressed squash on a parchment-lined sheet tray and roast in the oven until the squash is tender, 25 to 30 minutes.
  2. While the squash is roasting, make the vinaigrette: In a small bowl, whisk all of the ingredients, except the canola oil, together. While vigorously whisking, stream in the canola oil so that the oil becomes emulsified into the dressing. Season with salt and reserve for later.
  3. In a heavy-bottom pot, bring 2 inches of canola oil to 350°. In batches, carefully fry the Brussels sprouts until golden brown, crispy and tender on the inside, 3 to 5 minutes. Remove the Brussels sprouts from the oil and place on a paper towel-lined plate, and season lightly with salt. Transfer the fried Brussels sprouts to a large bowl and coat generously with the dressing. Add the remaining salad ingredients and gently toss with more dressing as needed. Garnish with more fried shallots and cashews, and top with a mint tip. Serve the salad on a platter or in a shallow bowl.
Nutrition
Calories per Serving 827
Total Fat 77.5 g
Saturated Fat 6.4 g
Trans Fat 0.3 g
Cholesterol 3.3 mg
Total Carbohydrates 31.6 g
Dietary Fiber 7.6 g
Total Sugars 10.2 g
Sodium 1,033.4 mg
Protein 10.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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