This warm salad comes from Portland’s Boke Bowl. A delicious vegetarian side dish or serve over quinoa for a full meal! Enjoy!
Brussels Sprouts and Cauliflower Salad
¼ cup Fish Sauce Vinaigrette*
1½ lbs brussels sprouts
1 lb cauliflower, cut into florets
½ cup olive oil
1½ tsp kosher salt
2 mangos, peeled and cut into ½-inch cubes**
4 oz firm tofu, cut into ½-inch cubes
ROAST: Preheat oven to 400 degrees. Remove the outer leaves of the brussels
sprouts and reserve. Halve brussels sprouts and toss in a bowl with cauliflower florets,
olive oil, and salt. Roast cauliflower and brussels sprouts on a sheet pan for 30–40
minutes until golden brown, shaking occasionally for even browning.
BLANCH: Meanwhile, blanch brussels sprout leaves in a pot of boiling water for 30
seconds. Immediately cool in an ice bath and pat dry.
COMBINE: Toss brussels sprouts, cauliflower, blanched leaves, citrus, and tofu in a
bowl, and dress with vinaigrette.
*Fish Sauce Vinaigrette
½ cup fish sauce
¼ cup water
¼ cup rice vinegar
3 limes, juiced
¼ cup sugar
2 cloves garlic, minced
1 Thai or serrano chile, minced
Whisk ingredients in bowl. Store up to a month in the refrigerator.
**Rotate fruit seasonally, subbing in oranges instead of mango in spring, and using
blood orange, ruby grapefruit, or the seeds of half a pomegranate in the colder months.