¼ cup(You will use about half of it)
The vinaigrette and blanched cabbage may be prepared separately a day ahead of time.
In a small bowl, stir together the hoisin sauce, vinegar, soy sauce, chili oil, and ginger. Whisk in the sesame oil, cover, and refrigerate.
Meanwhile, in a heatproof bowl, pour enough boiling water on the Brussels sprouts to cover. After 8 to 10 seconds, pour into a strainer and shock under cold water. Drain and blot very dry on paper towels. Return to the bowl, add the scallion, cranb