Asian Brussels Sprouts Slaw

Name: Asian Brussels Sprouts Slaw
Yield: Yields ¼ cup (You will use about half of it)
Ingredients: 1 tablespoon hoisin sauce; Freshly ground black pepper; 1 tablespoon dried cranberries; 2 teaspoons minced fresh ginger root; Few drops chili oil, to taste; 1 tablespoon roasted hulled sesame seeds; 1 tablespoon seasoned rice vinegar; 1½ cups (1½ ounces) loosely packed shredded Brussels sprouts, root ends trimmed, thinly sliced by hand or in a food processor fitted with a 2-mm slicing blade; 2 tablespoons toasted sesame oil; 1 large scallion, finely chopped, including most of the green part; 1 teaspoon Japanese-style soy sauce, plus a few drops more to taste

Preparation info

Yields
¼ cup
(You will use about half of it)

Difficulty
Easy

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

The vinaigrette and blanched cabbage may be prepared separately a day ahead of time.

Ingredients

Dressing

1 tablespoon hoisin sauce
1 tablespoon seasoned rice vinegar
1

Side dish
Vegan

Method

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