Fried Brussel Sprout Salad W/Orange Thai Vinaigrette

1. 1

   1. Fill a large heavy-bottom pot with deep sides to half with Canola Oil. Over Medium-High heat, heat oil until 350 degrees.

2. 2

   2. Divide brussels sprouts into 2 batches. Deep-fry the first batch until brussels are crispy and golden brown. Remove brussels with wire strainer and let drain on paper towels. Season with salt and pepper. Repeat with second batch of Brussels.

3. 3

   3. Place brussels on serving plate, add sliced radish, drizzle with vinaigrette, garnish with mint leaves. Serve.

4. 4

   Burnt Orange Thai Vinaigrette

5. 5

   1. In a sauce pot combine sugar, vinegar, and fish sauce, and let simmer over medium heat. Gently stir until sugar is dissolved. Simmer for 3 minutes. Remove from heat and let cool to room temperature.

6. 6

   2. Once cooled, whisk in sambal and garlic.

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   3. Transfer to clean container and place in refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.