It’s Part 2 of my Nomtastic Thanksgiving series! (If you missed Part 1, it’s over here!)
Growing up in a Chinese-American household, I never had a traditional Thanksgiving dinner: no turkey with stuffing, no cranberry sauce, no mashed potatoes with gravy, no sweet potato pie with marshmallows. But don’t cry for me, Argentina: the truth is, I never missed out on anything. After all, every Turkey Day, our family still gathered together at our house, and my mother would whip up a special East-Meets-West feast. We always had a Very Special Fusion Thanksgiving. (The menu changed every year, though my personal favorite involved Chinese sticky-rice-stuffed Cornish hens.)
Today’s recipe takes a page from my mom’s handbook: a traditional Turkey Day vegetable side with Asian flair! *Insert jazz hands here.*
A tangy orange-ginger dressing gives this warm Brussels sprouts slaw a zesty zing that’ll liven up your Thanksgiving table. Besides, this is a super-easy side dish: it takes just 20 minutes to throw together. You can even shred the sprouts a day in advance, and cook ‘em in your already-hot oven after your turkey is done and resting. And if you have leftovers (and you probably won’t!), this slaw keeps really well, and can be eaten cold, hot, or at any temperature in-between. This just might be my favorite Brussels sprouts recipe—and that’s saying a lot because I love these mini cabbage impostors.
Ready for the recipe?
I recently splurged and got myself a SousVide Supreme. Wanna read more about sous viding? Here’s my hubby’s in depth post on cooking food at sub-boiling temps in a plastic bag. Yes, I buy a shitload of kitchen gadgets that are now languishing in our appliance graveyard in the garage but I think I will get a lot of use of out this machine. Really. I promise.
In my first two weeks of ownership, I’ve made pork chops, grassfed sirloin roast, chicken breasts (once with skin and bones, once sans both), tri-tip steak, 48-hour Momofuku shortribs, and assorted veggies. I’ve had success with some things (e.g. shortribs) and had some misses (e.g. over-cooked broccoli and pork chops). I’m still tinkering with my recipes and will post about my successes as I get more experience with my water oven.
I’m not an aspiring Master Chef — just a working mom who wants perfectly cooked meat ready and waiting for me at dinner time. So far, I’m pretty happy with the results.