Shaved Brussels Sprouts Salad with Pickled Asian Pear Content
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.
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.