Ingredients Jump to Instructions ↓

  1. 3 pound(s) Brussels sprouts , root ends and any discolored leaves trimmed 1/3cup(s) extra-virgin olive oil

  2. 1/3 cup(s) canola or grapeseed oil

  3. 1/3 cup(s) champagne vinegar

  4. 2 teaspoon(s) kosher salt , plus more to taste 1 1/2 teaspoon(s) sugar

  5. 1 1/2 teaspoon(s) crushed dried red chile

  6. 1 teaspoon(s) sesame oil

  7. 2 teaspoon(s) toasted benne seeds (sesame seeds)

  8. freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Shred Brussels sprouts in a food processor using a 2- to 4-millimeter slicing disk (alternately, cut sprouts in half lengthwise and slice them very thinly). Fill a large pot fitted with a steamer basket with about an inch of water and bring to a boil.

  2. Add Brussels sprouts, partially cover pot, and steam until the firmest pieces of sprouts are soft and pliant but sprouts are still bright green in color, 6 to 8 minutes. Transfer to a large bowl.

  3. Whisk olive oil, canola oil, and vinegar with salt, sugar, red chile, and sesame oil in a small bowl. Pour over Brussels sprouts, toss, and cover with plastic wrap.

  4. Let slaw cool to room temperature, about 30 minutes; then refrigerate, covered, until completely chilled, about 1 hour or up to 2 days (the bright-green color will fade a bit over time). Before serving, scatter the benne seeds and pepper over slaw and toss again.


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