An amazing asian-flavoured inspired salad that is sure to be a hit even for those who are not typical fans of brussel sprouts!
brussel sprouts, trimmed
1 tbsp avocado oil
1 tsp sea salt
1 tbsp sesame oil
2 tbs price vinegar
2 tbsp coconut aminos or soy sauce
2 tsp honey
2 tsp ginger, zested
2 cloves garlic, zested
2 scallions, finely sliced
¼ cup fresh cilantro, finely chopped
2 tbsp sesame seeds (optional garnish)
Preheat oven to 425oF and line a large baking sheet with parchment paper. Thinly slice the brussel sprouts and toss in a large bowl with oil and sea salt. Spread evenly over the baking sheet and bake for 10 minutes or until nicely browned and tender.
Meanwhile, whisk together the oil, rice vinegar, coconut aminos, honey, ginger and garlic. Once the brussel sprouts are ready, take them out of the oven and transfer into a large serving platter. Drizzle the dressing over it and gently toss, sprinkling in the scallions and cilantro at the end. Garnish with sesame seeds if desired for an extra crunch.