Raw and Fried Tuscan Kale and Brussels Sprout Salad

Name: Raw and Fried Tuscan Kale and Brussels Sprout Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons light brown sugar; 1/4 cup fresh lime juice; 1/4 cup Asian fish sauce; 2 Thai chiles, finely chopped; 2 small garlic cloves, minced; 1 1/2 pounds Tuscan kale, stems and inner ribs discarded; 1/2 pound brussels sprouts; 3 tablespoons chopped basil; 3 tablespoons sliced scallions; 2 tablespoons chopped cilantro; 2 tablespoons chopped mint; Vegetable oil, for frying

Servings: persons

2 tablespoons light brown sugar
1/4 cup fresh lime juice
1/4 cup Asian fish sauce
2 Thai chiles, finely chopped
2 small garlic cloves, minced
1 1/2 pounds Tuscan kale, stems and inner ribs discarded
1/2 pound brussels sprouts
3 tablespoons chopped basil
3 tablespoons sliced scallions
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Vegetable oil, for frying

1
In a small bowl, whisk the light brown sugar with the lime juice, fish sauce, chiles and garlic until the sugar is dissolved.
2
Cut half of the kale into thin ribbons and transfer them to a large bowl.
3
Cut the rest of the kale into 4-inch wide pieces.
4
Trim the brussels sprouts, reserving 2 loose cups of the whole outer leaves.
5
Thinly slice the remaining brussels sprouts and add them to to the kale ribbons in the bowl along with the basil, scallions, cilantro and mint.
6
In a large skillet, heat 1/2 inch of vegetable oil until shimmering.
7
Line a large baking sheet with paper towels.
8
Add the brussels sprout leaves to the skillet and fry over moderately high heat, turning occasionally, until browned in spots, about 2 minutes.
9
Using a slotted spoon, transfer the leaves to the paper towels to drain.
10
Working in batches, add the large pieces of kale to the hot oil and fry until translucent and crisp, about 3 minutes per batch.
11
Drain on the paper towels.
12
Add the dressing, crispy brussels sprouts and kale to the salad and toss to combine.
13
Serve right away.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons light brown sugar, 1/4 cup fresh lime juice, 1/4 cup Asian fish sauce, 2 Thai chiles, finely chopped, and more.

Yes, Raw and Fried Tuscan Kale and Brussels Sprout Salad 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.

That's it — enjoy your meal!