Brussels Sprouts | Bacon | Apple | Kimchi Vinaigrette

Chef Leah Cohen crafts a holiday perfect side dish featuring Mama O's Original Kimchi Paste and Brussels sprouts. Spice up your Thanksgiving meal feast!

Ingredients

For The Vinaigrette:

2 Tablespoons, Mama O's Kimchi Paste
2 Tablespoons, Low Sodium Soy Sauce or Tamari
2 Tablespoons, Sesame Oil
4 Tablespoons, Rice Vinegar
3 Tablespoons, Light Brown Sugar
2 Cloves, Garlic
3 Tablespoons, Lime Juice
1 Tablespoon, Fish Sauce
3 Tablespoons, Water

For The Salad:

1 Apple (Fuji or Honey Crisp), Julienned
1 Cup, Bacon, Diced + Rendered
1 Cup, Cilantro Leaves
1/2 Cup, Scallions, Sliced
2 Pounds, Brussels Sprouts, Halved

 

Direction

For The Vinaigrette:

1. Blend all ingredients in a blender and set aside until serving. *NOTE: This dressing can be made up to 1 week ahead*

For The Salad:

1. Fry Brussels sprouts in a deep fryer at 350 degrees until golden and crispy. *NOTE: If you do not have a deep fryer, you can roast Brussels sprouts in an oven at 450 degrees for 30-40 minutes or until golden brown.
2. Remove Brussels sprouts from the fryer and salt lightly.
3. Combine the rest of the ingredients in a large bowl and toss with just enough vinaigrette to coat the salad.