Asian Broccoli Slaw + Warm Shredded Brussels Sprouts Salad

Do you guys read Food Network Magazine? My mother in-law once got me a subscription and then saw the magazines pile up on our front table and mistakenly concluded that I don’t read/use them (instead of realizing that I’m just a magazine hoarder). The latest issue includes a feature on easy healthy weeknight meals, and I (sort of) made one of them tonight (since my mother in-law frequently joins us for dinner on Wednesdays!). Tonight’s dinner was inspired by the recipe for Vietnamese Sesame Beef and Tofu. I did not make tofu (no reason other than one protein was enough for me and I wasn’t really feeling tofu tonight), and I adjusted and expanded the salad – and the salad is what I want to share with you. It was perfect under this sesame skirt steak, but it was also amazing on its own. And it would work with and under and alongside so many different meals. And it surprised me by delighting My Tiny Sous Chef, too, who gobbled it up and never knew there were brussels sprouts in there! MWA HA HA! Here you go.

WHAT YOU NEEDasiansalad1
for the dressing
* 1T vegetable oil
* 2T fish sauce
* 2T ginger paste
* 3t garlic paste
* 3T rice vinegar

for the salad
* 3/4oz frozen edamame (try to find pre-shelled if you can, but if not, just give yourself a few extra minutes to shell them yourself)
* 9-12oz package broccoli slaw
* 2 Persian cucumbers, thinly sliced
* vegetable oil
* 9oz package of shredded brussels sprouts (you can shred your own, too, I’d do 3/4lb or so)
* fresh mint, roughly chopped, for garnish

Whisk together all of the dressing ingredients in a large bowl. Set aside.

Heat a medium-sized pan over medium-low heat with a little bit of vegetable oil, just enough to barely cover the bottom of the pan. Add the shredded brussels sprouts and, stirring occasionally, allow them to soften and just warm up. You don’t want them to start to brown, so if you need to, lower the heat and go low and slow.

Add the edamame, broccoli slaw, cucumber slices, and warmed, fragrant brussels sprouts to the bowl with the dressing, and mix thoroughly to coat everything. Garnish with a sprinkle of freshly chopped mint, and try not to eat it all in one sitting. It’s fresh, and bright, and light, and crisp, and also very homey and cozy with the warmth from the sprouts.


As mentioned above, it was perfect with the sesame skirt steak from the recipe, but any protein with a little Asian-style prep to it would pair perfectly. It would also be a great picnic salad (though your brussels would cool, of course, which would still be delicious). What do you think? Would you try it? What would you serve with this?


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