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Export 11 ingredients for grocery delivery
Step 1
In a large bowl, whisk together honey, sesame oil, coffee, fish sauce, cider vinegar, and garlic. Stir in sesame seeds and black pepper; set aside.
Step 2
In a large cast iron or carbon steel skillet, heat oil over high heat until just smoking. Carefully add Brussels sprouts leaves to the pan, spreading them into as even a layer as possible. Cook, stirring and shaking the pan occasionally, until leaves are charred in spots and bright green, 2 to 3 minutes. Working quickly, transfer Brussels sprouts to a rimmed baking sheet or large plate, spread in an even single layer, and set aside to cool to room temperature, about 5 minutes.
Step 3
Once Brussels sprouts have cooled, add to bowl with dressing, along with leeks and Dijon. Using clean hands, scrunch, mix, and massage together until vegetables are evenly coated with dressing and slightly softened, about 30 seconds.
Step 4
Divide salad between small individual serving bowls and serve. If not serving right away, salad can be refrigerated in an airtight container for up to 1 day; bring to room temperature before serving.