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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)
  • Dressing:
  • 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


  1. Slice the shallots very thin, separate and deep fry in oil until crispy, set aside for garnish.
  2. Place the chili sauce, vinegar, garlic, balsamic and Thai chiles in a small mixing bowl. Mix well and set aside.
  3. 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.)
  4. 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.