Delicious recipe from East Side King in Austin.
This is the salad I was telling you about that I had at East Side Kings place in the Hole in the Wall in Austin. I had been reading about food trucks on this particular visit to Austin and wanted to visit one of Paul Qui’s places. Everyone raved about his salad. I liked the salad but mine was drenched in dressing.
So, when I set about trying to find a similar recipe I came across his recipe printed in People magazine. The recipe there did not list the cabbage but on the restaurant menu it does. I took liberties with the recipe because I wanted some “greens” in it; instead of slaw type ingredients. So I used savory cabbage because I like how ruffled it looks when you cut it. Originally I added a handful of arugula but found that with the bitterness of the Brussels sprouts the arugula was too much.
One big change I made was to the Brussels sprouts which he pan sautéed. After making the Fried Brussels Sprout Leaves and learning how frying them brought out the sweetness, I decided the second time of making the salad to fry the leaves and toss with the salad at the last minute.
One other thing is the jalapeño which he added to his salad. It was sliced very thinly but the dressing has 4 Thai chili peppers in it which made for a pretty “hot” salad. I omitted the jalapeño all together on the second try and the heat from the chili dressing was perfect. One of Paul’s recipes called for alfalfa sprouts; which I decided to replace with pea shoots. To me alfalfa sprouts just disappear into the salad and I love the “cute” factor of the pea shoots.
Second time out I also added a handful of fresh bean sprouts and a few sesame seeds and I added 1 teaspoon of balsamic to the dressing which I think really improved it.
Who am I to change a recipe of a Top Chef winner — well I did and I liked the results. As you can tell from my changes, you can try just about anything. The stars of the salad I think are the fried Brussels sprout leaves, fried shallots and the dressing.
I had a hard time finding the Sweet Red Chili Sauce. Look in the specialty Asian section.
I love my Wreck jars; perfect for dressings.
Slice the shallots and jalapeno. The jalapenos made the salad really hot and since the dressing has 4 Thai chili peppers it was a little too much heat. I would advise leaving the jalapeno on the side and if someone wants extra heat they can add them; or cut down to two chili peppers in the dressing.
Put the cabbages and pea sprouts in a bowl. Add the handfull of spring mix. I also added about a cup of fresh bean sprouts the second time I made the salad.
Fried the shallots in oil until crispy. Drain on paper towels and reserve for garnish
First time I made this salad I pan fried the Brussels sprouts. I have to say I liked them better the second time I made the salad when I deep fried the separate leaves.
Top the salad with the fried Brussels sprouts, fried shallots and then all the chopped herbs. Add dressing just to give a nice coating.
Fried Brussel Sprouts Salad
(Adapted from East Side King, Austin)
1 lb. brussels sprouts, quartered (I shredded mine)
1 Tbsp. sesame Oil
1 Tbsp. vegetable oil
1/2 c. thinly sliced red cabbage
1/2 c. thinly sliced green savoy cabbage (ESK used green cabbage)
1/2 pkg. pea sprouts (ESK used alfalfa sprouts)
large handful of spring mix lettuce
1 large jalapeno pepper, sliced very thin
1/4 c. thinly sliced green onions (ESK used onion)
salt and pepper to taste
1/8 c. torn fresh mint leaves
1/8 c. torn fresh cilantro leaves
1/8 c. torn fresh basil leaves
2 shallots, thinly sliced (deep fried) (ESK didn’t use these)
1 c. sweet chili sauce, preferably Mae Ploy brand (I couldn’t find that one)
1 c. distilled rice vinegar
1 tsp. balsamic vinegar
1 clove garlic, minced
4 Thai chiles, minced
Slice the shallots very thin, separate and deep fry in oil oil until crispy, set aside for garnish.
Place the chili sauce, vinegar, garlic, balsamic and Thai chiles in a small mixing bowl. Mix well and set aside.
Heat the oil in a large skillet over high heat. Add the Brussels sprout leaves and cook them until they are golden brown and the edges are caramelized, about 2 minutes. (If you deep fry, heat oil to 350° and fry until golden and crisp.)
Toss the red and green cabbage, pea sprouts, onion, spring mix lettuce and jalapeño in a large mixing bowl. Add the brussels sprouts and the chili sauce mixture. Season with salt and pepper to taste. Garnish with the mint, cilantro and basil.