Fried Brussel Sprout Salad W/Orange Thai Vinaigrette – a delicious recipe with brussels sprouts, Canola oil, Kosher salt, Black pepper, breakfast radishes, mint. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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. 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. Place brussels on serving plate, add sliced radish, drizzle with vinaigrette, garnish with mint leaves. Serve.
4
Burnt Orange Thai Vinaigrette
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
2. Once cooled, whisk in sambal and garlic.
7
3. Transfer to clean container and place in refrigerator until ready to serve.
209
kcal
Calories
51
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 lb brussels sprouts, cut in half, Canola oil for deep frying, Kosher salt, Black pepper, and more.
Yes, Fried Brussel Sprout Salad W/Orange Thai Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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