Fried Brussels Sprout Salad



For the Roasted Butternut Squash:

  • 1 small (1 pound and 12 ounces) butternut squash, peeled and cored
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 teaspoon chile oil
  • 3 garlic cloves, minced
  • One 2-inch ginger nub, peeled and minced
  • Kosher salt, to taste

For the Dressing:

For the Salad:

  • Canola oil, for frying
  • 1 pound Brussels sprouts, quartered
  • Kosher salt, to taste
  • 5 cups (2 pounds) small Napa cabbage, stems removed and leaves torn by hand
  • Roasted butternut squash
  • ½ cup fried shallots, plus more for garnish
  • ½ cup cashews, roasted and roughly chopped, plus more for garnish
  • ½ cup cilantro leaves, torn
  • ½ cup mint leaves, torn, plus mint tip for garnish
  • ½ cup Thai basil leaves, torn


1. Make the roasted butternut squash: Preheat the oven to 350°. Cut the squash into ½-inch-thick, 1-inch-wide square pieces and set aside. In a small food processor, add the canola oil, honey, chile oil, garlic and ginger, and purée until the mixture turns into a smooth paste. In a large bowl, toss the squash with the paste until it is fully coated and season with salt. Place the dressed squash on a parchment-lined sheet tray and roast in the oven until the squash is tender, 25 to 30 minutes.

2. While the squash is roasting, make the vinaigrette: In a small bowl, whisk all of the ingredients, except the canola oil, together. While vigorously whisking, stream in the canola oil so that the oil becomes emulsified into the dressing. Season with salt and reserve for later.

3. In a heavy-bottom pot, bring 2 inches of canola oil to 350°. In batches, carefully fry the Brussels sprouts until golden brown, crispy and tender on the inside, 3 to 5 minutes. Remove the Brussels sprouts from the oil and place on a paper towel-lined plate, and season lightly with salt. Transfer the fried Brussels sprouts to a large bowl and coat generously with the dressing. Add the remaining salad ingredients and gently toss with more dressing as needed. Garnish with more fried shallots and cashews, and top with a mint tip. Serve the salad on a platter or in a shallow bowl.


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