Brussels Sprouts Salad with Szechuan Peppercorn and Celery

Ingredients for Brussels Sprouts Salad with Szechuan Peppercorn and Celery

• 45ml vegetable oil, such as grapeseed

• 1 tablespoon toasted sesame oil

• 80ml rice-wine vinegar

• 1 large pinch ground white pepper

• 1 tablespoon Szechuan peppercorns, lightly crushed

• Kosher salt

• 675g Brussels sprouts, trimmed

• 3 celery stalks, thinly sliced (about 150g )

• 1 serrano chilli, thinly sliced (optional)

• 1 cup coriander (tender stems and leaves)

How to make Brussels Sprouts Salad with Szechuan Peppercorn and Celery

In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the centre of the sprouts. Add the celery and chilli to the bowl and toss to combine. Let the salad sit about 15 minutes. Add coriander and taste and adjust seasoning before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.