Yield:
Makes 20 servings.Ingredients
3 pounds fresh Brussels sprouts
1/2 cup oil-packed, sun-dried tomatoes
1/2 cup rice-wine vinegar
1/2 cup olive oil
2 cloves garlic, minced
1 tablespoon sugar
dash of hot-pepper sauce
4 scallions, thinly sliced
1/2 cup chopped parsley
Instructions
Cook Brussels sprouts in boiling water just until crisp-tender. Drain, then submerge in ice water to cool. Drain and transfer to a bowl. Cut tomatoes into thin strips and add them to the Brussels sprouts. Toss. In a glass cup, whisk together next 5 ingredients. Pour this over sprouts and tomatoes, and add scallions and parsley. Stir, cover, and refrigerate.
