Retail Recipes / Winter

Shredded Sprouts with Chilli & Ginger Dressing

Serves 4

Prep Time 15 minutes

Cook Time 5 minutes

A crunchy, zingy twist on the humble Brussels sprout. This dish brings the heat, the tang, and the texture—perfect alongside baked potatoes, grilled meats, or tossed into a fresh salad the next day. It’s vibrant, versatile, and built for flavour.

Ingredients

600g Brussels sprouts, finely shredded

Olive oil, for sautéing

Salt & cracked black pepper, to taste

2 tbsp sesame oil

2 tbsp maple syrup

1 tbsp rice wine vinegar

Juice of 1 lime

1 thumb-sized piece of ginger, peeled & finely grated

½ garlic clove, grated

3 tbsp white sesame seeds

2 tbsp black sesame seeds

½ bird’s eye chilli, finely sliced (add more if you like it hot!)

Method

  1. Heat a drizzle of olive oil in a large pan over medium-high heat.

  2. Add the shredded sprouts, season with salt and pepper, and sauté for 3–4 minutes until just tender and lightly golden.

  3. Meanwhile, whisk together the sesame oil, maple syrup, vinegar, lime juice, ginger, and garlic in a small bowl to make the dressing.

  4. Toast the sesame seeds in a dry pan for 1–2 minutes until fragrant.

  5. Toss the warm sprouts with the dressing, chilli, and toasted sesame seeds. Serve immediately or enjoy cold the next day.

Best
Enjoyed

As a zesty side dish to roast meats or baked potatoes

Tossed through grains or salads for a flavour boost

Straight from the fridge, eaten with a fork and a smile

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