This brussels sprouts salad combines Asian flavors with crispy brussels, crunchy wonton strips and toasted garlic for the ultimate warm and cozy cool-weather side dish that is almost impossible to stop eating!
For the salad:
- 6 wonton wrappers
- 4 teaspoons avocado oil, divided
- 1 1/2 cups brussels sprouts, thinly sliced
- 1/4 cup red cabbage
- 1 large carrot
- 1 clove of garlic, thinly sliced
- 1 tablespoon of thinly sliced shallot
- 2 tablespoons cilantro leaves, chopped
For the vinaigrette
- 2 tablespoons avocado or other vegetable oil
- 1 tablespoon honey or agave
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon tamari or soy sauce
- 1/2 teaspoon sesame oil
- salt and pepper to taste
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Cut the wonton wrappers into 1/2″ wide strips. Add them to a bowl and toss with 1 teaspoon of oil. Spread them in a single layer on the baking sheet and bake for 6-7 minutes until golden brown and crisp. Remove them from the baking sheet and let cool.
- Remove the parchment paper from the baking sheet and return the baking sheet to the hot oven until you are ready to cook the brussels sprouts.
- Add the brussels sprouts to a large bowl and toss them with 3 teaspoons of oil plus the salt and pepper. Spread them out in a single layer on the preheated baking sheet. Bake for 15 minutes then remove from oven and add the garlic and shallots. Stir to mix everything together. Return the baking sheet to the oven and roast for an additional 10 minutes or until the brussels are very browned and crisp.
- After the brussels are cooked, add them to a large mixing bowl. Add the cabbage, carrots and cilantro. Toss to combine. Add the dressing and toss again. Top with wonton strips and serve.
- The wonton strips can be made 1-2 days ahead. Once they have cooled completely you can store them in an air-tight container until you are ready to use them.