Shred raw Brussels sprouts and toss them with bell pepper, cilantro and a dressing that blends chili garlic sauce, fish sauce, rice wine vinegar and honey for a slaw that’s sweet, spicy and tangy.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- 1/2 cup rice wine vinegar
- 3 tablespoons honey
- 2 tablespoons fish sauce
- 1 tablespoon Asian chili garlic sauce
- 1 pound Brussels sprouts
- 1 carrot, grated on the large holes of a box grater
- 1 small red bell pepper, thinly sliced
- 1/2 cup whole cilantro leaves
- 1/2 cup salted peanuts, roughly chopped
- 1/2 cup chopped scallions
Instructions
- Bring the vinegar, 1/2 cup water, honey, fish sauce and chili garlic sauce to a simmer in a small saucepan. Cook until reduced by half and thickened. Set aside to cool
- Shred the Brussels sprouts using the slicer attachment of a food processor or with a knife. Transfer to a large bowl and add the carrot, bell pepper, cilantro, peanuts and scallions. Toss to combine. Pour the dressing over the slaw and mix until well coated.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 232 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 7 g |
| Sugar | 18 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 826 mg |
Reviews
Makes more than 4 servings. Yummy! Tastes so good!