Brussels Sprout Salad with Chile Lime Dressing
Author: Robin E. H. Ove
Recipe type: Side Dish
Cuisine: Asian Fusion
Prep time:
Cook time:
Total time:
Serves: 4
- ¼ cup honey
- ¼ cup lime juice
- 1 tablespoon Thai Fish Sauce
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 or 2 Thai chiles or 1 serrano chile minced (I used 1 Thai Chile)
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1½ lbs fresh brussels sprouts
- ½ red onion sliced
- 1 carrot cut on the diagonal/rounds
- 2 clementines (peel and segment)
- ½ cup fresh chopped cilantro
- Prep ingredients and blend until smooth in a food processor or blender.
- Trim and remove tough outer leaves of brussels sprouts, then separate each leaf until you get to the heart. Thin slice heart.
- Add 1 tablespoon olive oil in a heavy bottomed 12" skillet cook onions and carrots over high heat for 3 minutes.
- Add brussels sprouts and cook until slightly charred and wilted but still with good color.
- Mix the salad in a bowl with ¼ cup of the sauce. Add fresh chopped cilantro and orange segments (clementines).
- Serve warm. Add more sauce as desired.
I have also made this same salad adding 2 cups of cooked multi-colored quinoa.
Recipe by What about the food? at https://whataboutthefood.com/brussels-sprout-salad-with-chile-lime-dressing/
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