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Warm Brussels Sprouts Slaw with Asian Citrus Dressing by Michelle Tam https://nomnompaleo.com
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5 from 5 votes

Warm Brussels Sprouts Slaw with Asian Citrus Dressing

A tangy orange-ginger dressing gives this warm Brussels sprouts slaw a zesty zing that’ll liven up your Thanksgiving table!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free, low carb, Make-ahead, nomnompaleo, paleo, Primal, Thanksgiving, Whole30
Servings: 8 servings
Calories: 150kcal
Author: Michelle Tam


The Slaw

  • 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
  • cup freshly squeezed orange juice
  • 3 tablespoons coconut aminos
  • tablespoons rice vinegar
  • ½ teaspoon Red Boat fish sauce
  • 1 teaspoon toasted sesame oil


  • 2 scallions thinly sliced
  • ¼ cup minced cilantro
  • tablespoons toasted sesame seeds


  • 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. (Or if you wanna cheat, just measure out ½ cup All-Purpose Stir-Fry Sauce for 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!



Wanna make this slaw even faster? Just measure out 1/2 cup of All-Purpose Stir-Fry Sauce and use it in place of the dressing!
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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 150kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Fiber: 5g