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Chef Leah Cohen’s Fried Brussels Sprouts Salad with Crispy Bacon

by Team Tamron





  • 6 pieces, thick cut Bacon
  • 6 cups canola oil
  • 1 pound Brussels sprouts, trimmed and halved or quartered, depending on their size
  • Kosher salt
  • 2 large shallots, thinly sliced lengthwise
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon rice powder
  • 1 cup House Dressing


Chef’s Note: This salad is a version of a dish that is made with pork neck in Thailand. The authentic dish is not served with Brussels sprouts, but I like using Brussels sprouts because they add a bit of crunch.

  1. Preheat oven to 425 degrees F. Place the bacon on a baking sheet and cook for 12-13 minutes or until crispy. Remove from the oven and place on a layer of paper towels until cool enough to handle.
  1. Line a separate baking sheet with a few layers of paper towels. Heat the oil in a deep fryer or large Dutch oven over medium heat until it reaches 350 degrees F.
  2. Fry the Brussels sprouts in batches (be careful—Brussels sprouts will pop when they are first added to the hot oil). Remove the sprouts with a slotted spoon to the prepared baking sheet and immediately season with some salt. Repeat with the remaining sprouts.
  3. While the sprouts are frying, combine the shallot, mint, cilantro.
  4. Add the dressing and mix well to combine. Transfer to a platter, and top with the crispy bacon.

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