Growing up in a Chinese-American household, I never had a traditional Thanksgiving dinner: no turkey with stuffing, no cranberry sauce, no mashed potatoes with gravy, no sweet potato pie with marshmallows. But don’t cry for me, Argentina: the truth is, I never missed out on anything. After all, every Turkey Day, our family still gathered together at our house, and my mother would whip up a special East-Meets-West feast. It was always a Very Special Fusion Thanksgiving. (The menu changed every year, though my favorite involved Chinese sticky-rice-stuffed Cornish hens.)
Today’s recipe takes a page from my mom’s handbook: a traditional Turkey Day vegetable side with Asian flair! *Insert jazz hands here.*
A tangy orange-ginger dressing gives this warm Brussels sprouts slaw a zesty zing that’ll liven up your Thanksgiving table. Besides, this is a super-easy side dish: it takes just 20 minutes to throw together. You can even shred the sprouts a day in advance, and cook ‘em in your already-hot oven after your turkey is done and resting. And if you have leftovers (and you probably won’t!), this slaw keeps really well, and can be eaten cold, hot, or at any temperature in-between. It just might be my favorite Brussels Sprouts recipe and that’s saying a lot because I love these mini cabbage impostors.
Ready for the recipe?
Cant wait to try this!!!