Warm Brussels Sprouts Slaw with Asian Citrus Dressing

Ingredients:

The Slaw
2¼ pounds Brussels sprouts, trimmed
3 tablespoon fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
½ teaspoon Kosher salt

The Dressing
1 tablespoon fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
1 tablespoon finely minced ginger
1 small shallot, minced (1 tablespoon)
2 garlic cloves, minced
⅓ cup freshly squeezed orange juice
3 tablespoons soy sauce
1½ tablespoons rice vinegar
1 teaspoon toasted sesame oil (omitted because I didn't have)

The Garnish
2 scallions, thinly sliced
¼ cup minced cilantro
1½ tablespoons toasted sesame seeds

Directions:

Preheat oven to 450 degrees. Trim brussels sprouts and either slice with a food processor, but as mine is currently in the shop, thinly slice by hand. Toss with fat and salt. Place on a baking pan and bake for 15-20 minutes. 

While that is baking, make the sauce. Heat fat in a pan and once hot, add ginger, shallot, and garlic and saute for about a minute. Add all ingredients but sesame oil, bring to a boil, and simmer 5-8 minutes until sauce thickens. Remove from heat and add sesame oil. 

Toss brussels sprouts with sauce, add garnishes and enjoy!