Brussels Sprouts Salad with Szechuan Peppercorn and Celery
A vibrant Asian-inspired salad featuring crisp Brussels sprouts leaves and celery dressed with a flavorful combination of sesame oil, Szechuan peppercorns, and rice vinegar. This refreshing dish offers a perfect balance of spicy, tangy, and aromatic flavors.
4 servings
25 min
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Ingredients
- •3 tablespoons vegetable oil, such as grapeseed
- •1 tablespoon toasted sesame oil
- •⅓ cup rice-wine vinegar
- •1 pinch ground white pepper
- •1 tablespoon Szechuan peppercorns
- •1 to taste Kosher salt
- •1½ pounds Brussels sprouts
- •3 stalks celery
- •1 whole serrano chile
- •1 cup cilantro
Cooking Instructions
- 1.
In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.
25 min
