Crispy Asian Brussels Sprouts Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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One 16-ounce bag shaved Brussels sprouts

1/4 cup olive oil

Kosher salt and freshly cracked black pepper

2 tablespoons rice wine vinegar

1 teaspoon Dijon mustard

Zest and juice of 1/2 orange

2 scallions, thinly sliced

1/2 cup toasted slivered almonds

1/2 cup fried wonton strips, for garnish


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
  3. Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
  4. Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.
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