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Hot-Oil Brussels Sprouts with Ginger and Sesame
Earthy and subtly sweet with pleasant hints of bitterness, shredded raw Brussels sprouts make excellent slaw-style salads. We massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. We add fresh ginger and chilies, then we draw fragrance and flavor from the aromatics by pouring a mixture of sizzling oil and sesame seeds on top. The sprouts are lightly cooked, each bite imbued with nutty, toasty notes.
pound Brussels sprouts, trimmed
tablespoons unseasoned rice vinegar