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Brussels Sprouts Salad with Szechuan Peppercorn and Celery

Brussels Sprouts Salad with Szechuan Peppercorn and Celery

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant Brussels sprout and celery salad offers a refreshing and sophisticated twist on a classic winter vegetable. By separating the sprouts into individual leaves, you create a delicate, crunchy base that beautifully absorbs the zingy rice-wine vinegar and aromatic toasted sesame oil. The addition of crushed Szechuan peppercorns provides a distinctive, numbing heat that perfectly complements the cooling, crisp texture of the seasonal celery stalks.

As a naturally vegan dish, this salad makes a brilliant contemporary side for a dinner party or a light, punchy lunch. The flavours benefit from a short rest, allowing the dressing to soften the raw leaves slightly while retaining their bright green colour. Serve it alongside grilled proteins or as part of an Asian-inspired spread for a healthy, flavour-packed addition to your table.

Ingredients for Brussels Sprouts Salad with Szechuan Peppercorn and Celery

45ml vegetable oil, such as grapeseed
1 tablespoon toasted sesame oil
80ml rice-wine vinegar
1 large pinch ground white pepper
1 tablespoon Szechuan peppercorns, lightly crushed
Koshersalt
675g Brussels sprouts, trimmed
3 celery stalks, thinly sliced (about 150g )
1 serrano chilli, thinly sliced (optional)
1 cup coriander (tender stems and leaves)

How to make Brussels Sprouts Salad with Szechuan Peppercorn and Celery

In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the centre of the sprouts. Add the celery and chilli to the bowl and toss to combine. Let the salad sit about 15 minutes. Add coriander and taste and adjust seasoning before serving.

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