Shaved Brussels Sprouts Salad with Pickled Asian Pear
This salad is inspired in part by the pea shoots at Momofuku Noodle Bar, which has carrots, the pickled Asian pear, and a kimchi dressing. Here we sub in Momofuku Chili Crunch and shaved Brussels sprouts.
what you'll need
what you need from momofuku
$0
Ingredients
- 1 12-oz bag Brussels sprouts, thinly sliced
- 1 large carrot, sliced in half and shaved down the middle with your vegetable peeler
- 1 Asian pear
- 1½ cups rice wine vinegar
- 2 in ginger, diced
- 3 cloves garlic, grated
- 1 cup neutral oil such as grapeseed
- 1 tablespoon Momofuku Soy Sauce
- â…“ cup + 1 tablespoon sugar
- 2 teaspoons Momofuku Chili Crunch
Directions
Start by picking your pear. Thinly slice the pear and place in a bowl. Combine 1 cup water, ½ cup rice wine vinegar, ⅓ sugar, and 2 teaspoons salt in a small pot and bring to a boil, stirring to allow the sugar to dissolve. Pour over pears and place in the refrigerator for 1 hour or up to 2 days.
Next, prepare your dressing. Whisk together 1 cup rice wine vinegar, diced ginger, grated garlic, neutral oil, soy sauce, 1 tablespoon sugar, and 2 teaspoons Momofuku Chili Crunch.
When you are ready to serve, toss thinly-sliced Brussels sprouts, shaved carrots, and pickled pear with prepared dressing.
