Warm Brussels Sprouts Slaw With Asian Citrus Dressing Recipe 445 Food

SESAME RICE WITH WARM BRUSSELS SPROUT-SHIITAKE SLAW AND SMOKY TAHINI DRESSING

Steps:

• For the smoky tahini dressing: In a blender, blend together the tahini, lemon juice, paprika, cumin, garlic, 1/2 teaspoon salt and 1/2 cup cold water until creamy.
• For the sesame rice: Bring a medium pot of water to a boil, add the rice and 1/2 teaspoon salt, and reduce the heat to medium-low. Simmer, uncovered, until al dente, about 15 minutes; drain. Stir in the sesame seeds and sesame oil.
• For the warm Brussels sprout-shiitake slaw: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon olive oil, Brussels sprouts and the date; cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Season to taste with salt. Divide the rice among 4 serving bowls, and top each with some of the warm Brussels sprouts-slaw and tahini dressing.

BRUSSELS SPROUT SLAW

Steps:

• Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
• Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
• Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.

WARM BRUSSELS SPROUTS SLAW WITH ASIAN CITRUS DRESSING RECIPE - (4.4/5)

Steps:

• Grab your sprouts and trim away the stems. Once they're trimmed, you can practice your knife skills by slicing them thinly......or just pass 'em through slicing blade in a food processor. In a large bowl, toss the shredded sprouts, melted fat, and salt. Mix well with your hands. Spread the shredded sprouts evenly on a foil-lined baking sheet. Bake for ~15-20 minutes, flipping and tossing every 5 minutes until nicely browned and tender. In the meantime, prepare the dressing. Melt the ghee over medium heat in a saucepan. When it's shimmering, add the ginger, shallot, and garlic and sauté until fragrant (about a minute). Measure out the orange juice, coconut aminos, rice vinegar, and fish sauce and pour it into the saucepan. Bring it to a boil and then lower the heat and simmer the dressing for 5 to 8 minutes or until it's slightly thickened. Remove the pan from the heat, and stir in the sesame oil. If you haven't already, grab a knife and prepare the garnishes. Once the sprouts are ready, take them out of the oven, and pour the sauce over the roasted sprouts. Sprinkle on the scallions, cilantro, and sesame seeds. Toss well and chow down!