Our captivation with Korean flavors has already been well-documented. Our Test Kitchen took the fixation one step further with this recipe for a kimchi-laced brussels sprouts salad. The shredded raw sprouts are combined with the Korean condiment; dry-roasted peanuts, fresh lime juice, scallions and a squirt of Sriracha add texture and brightness. And thus, our obsession continues.
Spicy Brussels Sprouts Salad with Kimchi, Peanuts and Lime
Recipe from the Tasting Table Test Kitchen
Cook Time:5 minutes
2 tablespoons dry-roasted peanuts
Zest of 1 lime, plus ¼ cup lime juice (from about 2 limes)
3 scallions, ends trimmed and thinly sliced on a bias
1. Preheat the oven to 350°. On a small, rimmed baking sheet, roast the peanuts until golden, about 5 minutes. Set aside to cool. To a food processor, add the lime zest along with the cooled peanuts, turbinado sugar and ¼ teaspoon of salt. Pulse until the peanuts are roughly chopped, about five 1-second pulses.
2. Trim the lower third from the stem end of each brussels sprout and discard. Separate the loose outer leaves from each brussels sprout and place them in a medium bowl. Halve the trimmed brussels sprouts lengthwise and then thinly slice crosswise (a mandoline would be ideal for this purpose). Add the sliced brussels sprouts to the bowl with the brussels sprouts' leaves.
3. In a small bowl, whisk together the lime juice, kimchi juice, Sriracha and the remaining ½ teaspoon of salt. Pour this mixture over the brussels sprouts and use your hands to toss and massage the brussels sprouts until the loose their firmness, 15 to 30 seconds. Add the sliced kimchi, scallions and all but 1 tablespoon of the peanut-lime mixture. Toss to combine, transfer to a serving bowl and sprinkle with the remaining peanut-lime mixture before serving.