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East Side King's Fried Brussels Sprouts


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"From Paul Johnson"

Serves | Prep Time | Cook Time

Why I Love This Recipe

When I was a kid, my parents cut a deal with me. I got one "off vegetable" which meant that whenever this "off vegetable" was served, I did not have to eat it, but every other vegetable was fair game. I searched my brain for the thing I despised most, my mom's mushy boiled brussels sprouts that tasted as weird as they smelled. Being a small child, I didn't even take into account that Mom made brussels about once or twice a year.

My brother made a smarter choice, broccoli, and got out of eating his "off vegetable" almost weekly.

All this to say that for the longest time in my life, brussels sprouts were a huge no no. Flash forward to SXSW about a decade ago. My buddy told me I needed to try the brussels sprouts salad from this place called East Side King. Reluctantly I agreed, and soon thereafter my opinion of brussels sprouts changed forever. This is the dish that conquered the implausible. (Taken from Texas Monthly)


Ingredients You'll Need

1 cup sweet chili sauce, preferably Mae Ploy brand
1 cup distilled white vinegar
1 clove garlic, minced
4 Thai chiles, minced (you can use less if you don't want it too spicy)
2 tablespoons vegetable oil
1 pound brussels sprouts, quartered
1/2 cup thinly sliced red cabbage
1/2 cup thinly sliced green cabbage
1/4 cup alfalfa sprouts
1/4 cup thinly sliced onion (thinner the better)
1 large jalapeño pepper, thinly sliced (you can use less if you don't want it too spicy)
Salt to taste
1/8 cup torn fresh mint leaves
1/8 cup torn fresh cilantro leaves
1/8 cup torn fresh basil leaves


Directions

Place the chili sauce, vinegar, garlic, and Thai chiles in a small mixing bowl. Mix well and set aside.


Heat the oil in a large skillet over high heat. Add the brussels sprouts and cook them until the cores of the sprouts are approaching golden brown and the edges are caramelized, about 1 1/2 minutes.


Toss the red and green cabbage, alfalfa sprouts, onion, and jalapeño in a large mixing bowl. Add the brussels sprouts and the chili sauce mixture. Season with salt to taste and garnish with the mint, cilantro, and basil.


Just some notes, you can go easy on the Thai chiles or jalapenos for a milder version. Also, add the sweet chili sauce mixture slowly to the veggies while mixing so you can get the amount of dressing on the salad you prefer. The whole bowl of sauce can be a little too much if you cut any of the vegetable amounts. You can play around with the ingredients to match what flavor profile you enjoy, I go easy on the raw onion and the sauce typically.


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