Brussels Sprouts Salad with Crispy Leaves and Fish Sauce Vinaigrette

This Brussels sprouts salad is the dish that changed how I think about salads entirely. Crispy fried Brussels sprout leaves shatter on contact, giving way to a bed of tender shaved kale dressed in a punchy fish sauce vinaigrette that hits every flavor note: salty, sour, sweet, and deeply savory. It is a Southeast Asian-inspired appetizer that belongs on every date night table.

Why This Salad Stands Out

Most Brussels sprouts salads rely on raw shaved sprouts tossed in a simple lemon vinaigrette. This recipe takes a completely different approach. By separating the outer leaves from the hearts, you get two distinct textures from a single vegetable. The outer leaves deep-fry into impossibly light, shatteringly crispy chips that crown the salad. The shaved hearts get a quick fry for a gentler crunch, then toss with the dressing to absorb all that flavor.

The fish sauce vinaigrette is what ties everything together. Palm sugar dissolves into fresh lime juice, creating a sweet-tart base. Garlic adds sharpness. Fish sauce delivers that unmistakable umami backbone that makes you keep reaching for another bite. It is bold without being overpowering, and it clings to every leaf and herb in the bowl.

The Role of Fresh Herbs

Thai basil, mint, and cilantro are not garnishes here. They are core ingredients that transform this from a good salad into an unforgettable one. Each herb brings something different to the table. Mint provides a cooling counterpoint to the rich dressing. Thai basil contributes an anise-like sweetness that pairs naturally with lime. Cilantro adds bright, citrusy freshness that ties the whole flavor profile together.

Tear the herbs rather than chopping them. Tearing releases their essential oils without bruising the leaves, which means more aroma on the plate and a cleaner, more vibrant flavor in every bite. Add them generously. This is a salad that rewards abundance.

Mastering the Fry

Deep-frying Brussels sprout leaves sounds intimidating, but it is one of the simplest frying techniques you can learn. The leaves are thin enough to crisp in under two minutes, and they require no batter or coating. The key is oil temperature. At 350°F, the leaves bubble vigorously the moment they hit the oil, and they emerge golden and crispy without absorbing excess fat.

Work in small batches. Overcrowding drops the oil temperature and results in soggy, greasy leaves instead of crispy ones. Pull them out the moment they turn evenly brown, transfer to paper towels, and hit them with a pinch of salt while they are still glistening. The salt sticks better to hot, slightly oily surfaces.

The shaved hearts get a slightly different treatment. They need a bit more time in the oil since they are denser than the outer leaves. Watch for them to turn lightly golden at the edges. They should be crispy but still have a slight chew in the center, creating a satisfying contrast with the shatter-crisp outer leaves.

Building the Perfect Plate

Assembly matters with this salad because texture degrades quickly. Dress the kale and shaved sprouts first. The sturdy greens can handle the vinaigrette without wilting, and a few minutes of contact allows the dressing to soften the kale just enough. Pile the dressed greens into a generous mound on your serving plate.

The purple daikon goes on next. Its vivid color pops against the dark greens, and its peppery bite adds another layer of flavor. A quick toss in the residual dressing at the bottom of the mixing bowl gives it just enough seasoning without drowning its delicate crunch.

The crispy fried leaves go on last, always last. They are the crowning element, and they start losing their crunch the moment they touch the dressed greens. Place them on top right before serving so your guests experience that dramatic textural contrast at first bite.

Pairing and Serving Ideas

This salad works beautifully as a standalone appetizer recipe for a date night dinner. Its bold Southeast Asian flavors pair well with lighter main courses. Try serving it before grilled fish, coconut curry, or even a simple roast chicken. The acidity of the dressing cleanses the palate and prepares it for richer dishes to follow.

For a more substantial meal, double the recipe and serve it as a main course salad alongside steamed jasmine rice. The dressing has enough body to work as a light sauce over rice, and the combination of crispy vegetables, fresh herbs, and fragrant vinaigrette makes for a deeply satisfying plant-forward dinner.

If you enjoy bold appetizers with contrasting textures, you will also love our lemon posset brulee for dessert to round out a memorable evening.

Ingredient Notes and Substitutions

Palm sugar is worth seeking out for this recipe. It has a complex caramel flavor that white or brown sugar cannot fully replicate. Look for it in Asian grocery stores, where it is sold in discs or jars. If you cannot find it, light brown sugar is the closest substitute.

The sunflower-olive oil blend keeps the dressing neutral enough to let the lime and fish sauce shine. Pure olive oil can overpower the delicate herbs. If you do not have a blend on hand, use plain sunflower oil or grapeseed oil instead.

For the greens, lacinato kale is the top choice. Its flat, dark leaves have a tender texture that absorbs dressing evenly. Curly kale works too and adds extra volume, though it can trap dressing in its ruffled edges. Either way, make sure to remove the tough central stems and tear the leaves into pieces small enough to eat in one bite.

This recipe proves that a salad can be just as exciting and impressive as any cooked dish. The interplay of crispy fried leaves, tender dressed greens, fragrant herbs, and a vinaigrette with real depth of flavor creates something truly special. It is the kind of appetizer that makes people stop mid-conversation and ask for the recipe.