Crispy asian brussels sprouts salad

Delight in the savory crunch of this Asian-inspired Brussels sprouts salad. Perfect blend of crispy textures with tantalizing flavors.

Ingredients:

• One 16-ounce bag shaved Brussels sprouts
• 1/4 cup olive oil
• Kosher salt and freshly cracked black pepper
• 2 tablespoons rice wine vinegar
• 1 teaspoon Dijon mustard
• Zest and juice of 1/2 orange
• 2 scallions, thinly sliced
• 1/2 cup toasted slivered almonds
• 1/2 cup fried wonton strips, for garnish

Instructions:

1. Heat up the oven to 200 °C.
2. Mix the sprouts with 2 tablespoons of olive oil and salt and pepper in a big bowl. Spread them out on a baking sheet evenly and bake. Remember to stir them halfway through. Bake for around 20 minutes until the sprouts are slightly browned. Let them cool down a bit.
3. While waiting, combine rice wine vinegar, mustard, orange juice and zest, and half of the scallions in a big bowl. Slowly mix in the remaining 2 tablespoons of olive oil until well combined. Season with salt and pepper.
4. Add the sprouts and almonds to the mix and gently stir them together. Taste and adjust the seasoning. Put them on a serving platter and top with wonton strips and the rest of the scallions.

Summary:

• Calories: 1139 kcal
• Fat: 91 g
• Protein: 32 g
• Carbs: 67 g
• Potassium: 2521 mg
• Magnesium: 316 mg