The trick for the perfect Brussels sprouts? A massage and some ginger

 Earthy and subtly sweet with pleasant hints of bitterness, shredded Brussels sprouts make excellent slaw-style salads and balance the rich saltiness of holiday fare. Raw sprouts can be tough and slightly pungent, but a quick massage ensures the best flavor and texture.

Taste and season with additional soy sauce and pepper, if needed, and garnish with chopped fresh cilantro.

Hot-Oil Brussels Sprouts with Ginger and Sesame recipe

Start to finish: 25 minutes

Servings: 4

Ingredients

1 pound Brussels sprouts, trimmed

3 tablespoons unseasoned rice vinegar

2 tablespoons soy sauce, plus more as needed

Kosher salt and ground black pepper

1 tablespoon finely grated fresh ginger

1 or 2 Fresno OR serrano OR jalapeño chilies, stemmed and thinly sliced OR 2 scallions, thinly sliced OR both

3 tablespoons neutral oil

2 tablespoons sesame seeds

Directions

In a food processor fitted with the medium (3-mm) slicing disk, slice the sprouts, emptying into a large bowl as needed. Add the vinegar, soy sauce and ¼ teaspoon each salt and pepper. Using your hands, massage the sprouts until they wilt, 10 to 20 seconds. Let stand for 10 minutes. Transfer the mixture to a serving bowl. Distribute the ginger and chilies evenly over the top; do not stir or toss.

In an 8-inch skillet over medium-high, combine the oil and sesame seeds. Cook, stirring occasionally, until golden brown, 1 to 2 minutes. Drizzle the oil-seed mixture onto the sprouts and aromatics, then immediately toss. Taste and season with additional soy sauce and pepper.

The Independent