{"id":14142,"date":"2014-01-14T05:00:14","date_gmt":"2014-01-14T12:00:14","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=14142"},"modified":"2019-10-21T14:43:47","modified_gmt":"2019-10-21T21:43:47","slug":"brussels-sprout-salad","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=14142","title":{"rendered":"Brussels Sprout Salad"},"content":{"rendered":"

Delicious recipe from East Side King in Austin.<\/strong><\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

One big change I made was to the Brussels sprouts which he pan saut\u00e9ed. After making the Fried Brussels Sprout Leaves<\/a> 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.<\/p>\n

One other thing is the jalape\u00f1o 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 jalape\u00f1o 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

<\/p>\n

\"DSC_1131\"<\/a><\/p>\n

I had a hard time finding the Sweet Red Chili Sauce. Look in the specialty Asian section.<\/p>\n

\"DSC_1140\"<\/a><\/p>\n

I love my Wreck jars; perfect for dressings.<\/p>\n

\"DSC_1142\"<\/a><\/p>\n

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.<\/p>\n

\"DSC_1148\"<\/a><\/p>\n

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.<\/p>\n

\"DSC_1154\"<\/a><\/p>\n

Fried the shallots in oil until crispy. Drain on paper towels and reserve for garnish<\/p>\n

\"DSC_1160\"<\/a><\/p>\n

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.<\/p>\n

\"DSC_1162\"<\/a><\/p>\n

Top the salad with the fried Brussels sprouts, fried shallots and then all the chopped herbs. Add dressing just to give a nice coating.<\/p>\n

\"DSC_1168\"<\/a><\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Fried Brussel Sprouts Salad<\/h2>\n\t
\n\t\t(Adapted from East Side King, Austin)\t<\/div>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tbrussels sprouts<\/span>\n\t\t\t\t\t\t\t\t\t\tquartered (I shredded mine)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsesame Oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tvegetable oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tthinly sliced red cabbage<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tthinly sliced green savoy cabbage<\/span>\n\t\t\t\t\t\t\t\t\t\tESK used green cabbage<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpkg. pea sprouts<\/span>\n\t\t\t\t\t\t\t\t\t\tESK used alfalfa sprouts<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge handful of spring mix lettuce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge jalapeno pepper<\/span>\n\t\t\t\t\t\t\t\t\t\tsliced very thin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tthinly sliced green onions<\/span>\n\t\t\t\t\t\t\t\t\t\tESK used onion<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\ttorn fresh mint leaves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\ttorn fresh cilantro leaves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\ttorn fresh basil leaves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tshallots<\/span>\n\t\t\t\t\t\t\t\t\t\tthinly sliced (deep fried) (ESK didn't use these)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDressing:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tsweet chili sauce<\/span>\n\t\t\t\t\t\t\t\t\t\tpreferably Mae Ploy brand (I couldn't find that one)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tdistilled rice vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbalsamic vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclove<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tThai chiles<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Slice the shallots very thin, separate and deep fry in oil until crispy, set aside for garnish.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Place the chili sauce, vinegar, garlic, balsamic and Thai chiles in a small mixing bowl. Mix well and set aside.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      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\u00b0 and fry until golden and crisp.)<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Toss the red and green cabbage, pea sprouts, onion, spring mix lettuce and jalape\u00f1o 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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
      \n