This brussels sprouts salad recipe can be a main course or a side dish, adding some super health benefits to any meal. Comes together really fast and the kimchi salad dressing isn’t as spicy as you might think. The rich, delicious tahini slows down any burn you might fear. While this calls for the Korean Style Kimchi, experiment with any of our kimchis to find your salad bliss. Recipe created by Lara Harris, MS, RD, LD, dietitian and owner of The Well Fed Guide — a resource to help you simplify your world revolving around food and put the fun back into eating well.
1 Tbsp. olive oil
20 oz. Shaved Brussels sprouts
1 1/2 c. wildbrine Korean Kimchi
1/2 c. tahini
1/4-1/2 c. water
1/4 tsp. salt
2 tsp. fresh lemon juice
Optional: 2 slices of cooked bacon (chopped) and 1-2 Tbsp. pine nuts or hemp seeds for garnish and crunch
Serves 6-8 people
1. In a large sauté pan on medium heat, add olive oil and Brussels sprouts. Stir occasionally until slightly softened, 5-7 minutes.
2. While the Brussels sprouts cool, make the dressing. Add the kimchi, tahini, water (start with 1/4 c. and add more to reach desired consistency) and salt to a small food processor or blender and blend until smooth.
3. In a large bowl, add Brussels sprouts and half of the dressing. Add lemon juice. Toss to combine and top with optional garnishes and additional dressing as desired.