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 30 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. If you want to make it up to 4 days ahead, check out the note at the end of this post. 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?
Serves 8
Ingredients:
The Slaw
- 2¼ pounds Brussels sprouts, trimmed
- 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, olive oil, avocado oil, bacon drippings, etc.)
- ½ teaspoon Diamond Crystal brand kosher salt
The Dressing
- 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1 tablespoon finely minced ginger
- 1 small shallot, minced (1 tablespoon)
- 2 garlic cloves, minced
- ⅓ cup freshly squeezed orange juice
- 3 tablespoons coconut aminos
- 1½ tablespoons rice vinegar
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon toasted sesame oil
The Garnish
- 2 scallions, thinly sliced
- ¼ cup minced cilantro
- 1½ tablespoons toasted sesame seeds
Equipment:
- Bowls
- Cutting board
- Chef’s knife
- Baking sheet
- Aluminum foil or parchment paper
- Food processor
- Medium saucepan
- Liquid measuring cup
- Garlic press
- Measuring spoons
- Silicone spatula
Here’s how to make it:
If your oven’s already hot from roasting a turkey at 450°F (using my recipe for Butterflied Big Bird, of course!), just leave it on. Otherwise, preheat it to 450°F with the rack in the middle position.
Grab your sprouts and trim away the stems.
Remove the outer leaves that easily come off…
…and save ’em to make Brussels Sprouts Chips!
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.
The food processor makes short work of this, but it won’t be as pretty. But you know what I say: WHO CARES? WE’RE HUNGRY!
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- or parchment-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. (Feel free to conscript child labor if available.)
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 them into the saucepan.
Bring the sauce 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. (Stop at this step if you’re making this dish ahead of time. See the Make Ahead Tip at the end of this post for more details.)
Sprinkle on the scallions, cilantro, and sesame seeds.
Toss well and chow down!
Make Ahead Tip: If you’re serving this dish later, toss the roasted sprouts with the dressing before storing in an airtight container in the fridge for up to 4 days. When you are ready to serve the slaw, reheat it in the microwave or on a rimmed baking tray in a 450°F oven until hot (approximately 5 minutes). Then, toss in the chopped fresh herbs and toasted sesame seeds.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Warm Brussels Sprouts Slaw with Asian Citrus Dressing
Prep
Cook
Total
Yield 8 servings
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 Whole30-friendly side dish: it takes just 30 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.
Ingredients
The Slaw
- 2¼ pounds Brussels sprouts, trimmed
- 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, olive oil, avocado oil, bacon drippings, etc.)
- ½ teaspoon Diamond Crystal brand kosher salt
The Dressing
- 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1 tablespoon finely minced ginger
- 1 small shallot, minced (1 tablespoon)
- 2 garlic cloves, minced
- ⅓ cup freshly squeezed orange juice
- 3 tablespoons coconut aminos
- 1½ tablespoons rice vinegar
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon toasted sesame oil
The Garnish
- 2 scallions, thinly sliced
- ¼ cup minced cilantro
- 1½ tablespoons toasted sesame seeds
Instructions
- If your oven’s already hot from roasting a turkey at 450°F (using my recipe for Butterflied Big Bird, of course!), just leave it on. Otherwise, preheat it to 450°F with the rack in the middle position.
- Grab your sprouts and trim away the stems. Remove the outer leaves that easily come off and save ’em to make Brussels Sprouts Chips!
- 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- or parchment-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 them into the saucepan. Bring the sauce 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. (Stop at this step if you’re making this dish ahead of time. See the Make Ahead Tip in the notes for more details.) Sprinkle on the scallions, cilantro, and sesame seeds. Toss well and chow down!
Notes
Make Ahead Tip: If you’re serving this dish later, toss the roasted sprouts with the dressing before storing in an airtight container in the fridge for up to 4 days. When you are ready to serve the slaw, reheat it in the microwave or on a rimmed baking tray in a 450°F oven until hot (approximately 5 minutes). Then, toss in the chopped fresh herbs and toasted sesame seeds.
Courses Side dish
Cuisine Thanksgiving, Paleo, Primal, Gluten-free, Whole30
