Brussels Sprout Salad with Chile Lime Dressing
Recipe type: Side Dish
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from Chef Gregory Gourdet Pork and Charred Brussels Spouts with Chile Lime Sauce, printed in Sunset Magazine, January 2013
Chile Lime Sauce
  • 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
Clementine and Brussels Sprouts Salad
  • 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
  1. Prep ingredients and blend until smooth in a food processor or blender.
  1. Trim and remove tough outer leaves of brussels sprouts, then separate each leaf until you get to the heart. Thin slice heart.
  2. Add 1 tablespoon olive oil in a heavy bottomed 12" skillet cook onions and carrots over high heat for 3 minutes.
  3. Add brussels sprouts and cook until slightly charred and wilted but still with good color.
  4. Mix the salad in a bowl with ¼ cup of the sauce. Add fresh chopped cilantro and orange segments (clementines).
  5. 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