Brussels Sprouts Salad with Szechuan Peppercorn and Celery recipes

Brussels Sprouts Salad with Szechuan Peppercorn and Celery recipes
10 Ingredients
  • 3 tablespoons vegetable oil, such as grapeseed
  • 1 tablespoon toasted sesame oil
  • 1/3 cup rice-wine vinegar
  • 1 large pinch ground white pepper
  • 1 tablespoon Szechuan peppercorns, lightly crushed
  • kosher salt
  • 1 1/2 pounds Brussels sprouts, trimmed
  • 3 celery stalks, thinly sliced (about 1 cup)
  • 1 serrano chile, thinly sliced (optional)
  • 1 cup cilantro (tender stems and leaves)
Nutrition
104
5% daily value
8 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

3% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

3% 9

Carbs (net)

- 5

Fiber

15% 4

Sugars

- 2

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

11% 273

Calcium

5% 47

Magnesium

5% 23

Potassium

8% 386

Iron

7% 1

Zinc

4% 0

Phosphorus

9% 64

Vitamin A

5% 42

Vitamin C

81% 73

Thiamin (B1)

10% 0

Riboflavin (B2)

7% 0

Niacin (B3)

4% 1

Vitamin B6

15% 0

Folate equivalent (total)

14% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 2

Vitamin K

135% 162
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