Thai The city Sprout Salad

 

Brussels Sprouts with Sweet Chili Sauce Recipe

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Brussel Sprout Salad

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Shredded Brussels Sprout Salad

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Ingredients 1/3 cup fresh lime juice 3 tablespoons Asian fish sauce 3 Thai chiles, minced 1 tablespoon turbinado sugar 3/4 pound brussels sprouts, thinly sliced (about 5 cups) 2 Honeycrisp apples, cored and chopped 1 cup mixed chopped cilantro and basil Kosher salt Pepper. Cut 3/4 of the Brussels sprouts in half and transfer to a rimmed baking sheet. Very thinly slice the remaining sprouts and transfer to a large bowl. Drizzle the Brussels sprouts on the baking sheet with 2 tablespoons of oil and season with salt and pepper. Roast until tender and deeply browned, about 20 minutes.

In a large bowl, mix lime juice with fish sauce, chilis, and sugar until sugar dissolves. Add Brussels sprouts, apples, and herbs. Season with salt and pepper. Toss the halved brussels sprouts with grapeseed oil and season with salt and pepper.

Transfer to a baking sheet lined with a silpat or parchment paper and bake for 15-20 minutes, until browned and crispy. In a small bowl, whisk together the fish sauce, water, vinegar, garlic, agave syrup, lime juice, mint, serrano pepper and cilantro stems. Combine all salad ingredients in a large bowl and toss together. In a small bowl, add all dressing ingredients except coconut milk. Whisk to combine.

Add 2 Tablespoons coconut milk to thin dressing, and the third if you would like yours thinner. Add the dressing to the salad and mix to combine. Place the brussels sprouts in a baking tray. Add the olive oil, honey, pepper flakes and salt.

Toss to make sure brussels sprouts are coated. Bake in the preheated oven for 20 minutes. Put all the ingredients for the salad in a mixing bowl, pour the dressing over and toss well. Transfer to a serving bowl or plate and eat warm or cold. 3.2.2885.

Tags: Brussels, egg, salad. Brussels sprouts, kale, and cabbage form the base of this healthy salad. Mandarin oranges, strawberries, and dried cranberries add a tart-sweet flavor. 8 of 12. Asian Brussels Sprout Slaw with Carrots and Almonds.

Crisp and delicious Brussels sprout slaw with almonds, carrots, sesame seeds and bold honey-soy dressing. This simple, healthy, mayo-free slaw is perfect for potlucks. In a medium bowl, coat Brussels sprouts in fish sauce mixture.

Pour into a cast iron pan. Cook on high heat to get a good sear on the flat side of the Brussel sprouts. Either continue to cook via stovetop, or place the cast iron with seared Brussel sprouts in a 400° oven for 15 minutes, or until tender.

List of related literature:

WHY THIS RECIPE WORKS: Raw Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they’re ideal for picnics and making ahead.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

They’re often best wrapped in nori, bok choy, butter lettuce, or Swiss chard.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

Add the romaine lettuce, tomato wedges, parsley, mint, and peppers to the bowl with the onions and cucumber in the prepared vinaigrette dressing; gently toss to coat with dressing.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Remove from the heat and add the sesame oil and artichoke heart trimmings, stirring them into the salad.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Combine the romaine, bean sprouts, green onions, and fresh coriander in another bowl and toss with 1⁄2 cup of the dressing.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

Raw Brussels sprouts have a surprisingly delicate and sweet, cabbage-like flavor when shaved into thin, uniform slices and paired with lemon vinaigrette.

“Joanne Trattoria Cookbook: Scenes from an Italian-American Restaurant” by Joe Germanotta, Lady Gaga, Wenonah Hoye
from Joanne Trattoria Cookbook: Scenes from an Italian-American Restaurant
by Joe Germanotta, Lady Gaga, Wenonah Hoye
Post Hill Press, 2016

Combined with fresh arugula and red cabbage, this salad has a bold and unique flavor.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

Add a side salad with olive oil and vinegar or lemon wedges, or any non-starchy green vegetables, like spinach, green beans or snap peas (not plain peas), asparagus, or Brussels sprouts, with butter or olive oil.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

If you make this with Swiss chard, include the stems, finely chopped, which will make it both colorful and tasty.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

In 3 tblsp olive oil sauté the chopped onion, diced green or red pepper, chopped celery, and chopped cabbage; lastly add the cup of sliced shiitake or oyster mushrooms.

“Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture” by Christopher Hobbs
from Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture
by Christopher Hobbs
Botanica Press, 2002

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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38 comments

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  • This will be perfect for my vegan family get-togethers over the holidays! Thank you so much! I love cooking with turmeric, too! ♡

  • I’m from Michigan, basically Canada’s little sister from the US, and LITERALLY I have yet to find something maple syrup doesn’t go great with! I drizzle a little on my roasted asparagus too! It’s so good!

  • This recipe’s healthy,colorful and very original.Never know what to do with brussel sprouts but this seems yummy and simple.Thank You:)

  • Hello everyone! I have cooked Brussel Sprouts with shrimp. It is tasty, yummy and flavorful. Click on the link to watch recipe and try it at home. You can also find other interesting and yummy recipes and more. Hope you guys will like the recipe. Thank you. https://youtu.be/c_Y7-vIvwHU

  • YUM! I am one of those people who lives for Brussels Sprout so you have a fan out of me! Just found your channel. Def going to subscribe. 

  • I always eat the same Thai pepper dipping sauce with everything. I decided to this dish for dinner and I’m hooked!! So delicious hot and cold. Sometimes Brussels sprouts can taste very dense but it was delicious.

  • Amazing video footage! Right here at Y&S FOOD! we like to notice this amazing contents. We produce Travel & Food videos too, across the world, and therefore we are habitually searching for inspirations and also techniques. Thank You.

  • Thank you Pai! This recipe is magnificent! My wife and I had it four days in a row.:o) I even forgot the cilantro leave last night, but it was still delicious. We did try a variation with jalapeno instead of Thai Chili’s (we ran out of them ;o> )and it tasted “fresher”?..if that is even a descriptor?

  • I do a version similar to this with fried shallots to top it. No palm sugar in mine, also finished with a little lime juice. Love this

  • Karen, mandolins do a great job, but then you have to take them apart, carefully, and wash and dry them. I’d rather try my luck with the knife! I only learned later in life that Brussels sprouts are delicious! You just kicked them up to a whole new plane of scrumptiousness with this healthy, bacony, cheesy, fruity salad! Awesome recipe! Your food artistry and videography blew me away, again!!

  • Hi John, you mention candied pecans! Yummy! I usually melt a little butter, add some white sugar and cook until sugar mixture is golden before I add my pecans. Coat in sugar mixture and cool on parchment paper. Do you have a better way or making candied pecans? I enjoy all your videos!

  • Brussel sprouts are super food. Some people don’t like it. Hope this recipe would change their minds.
    This vege is my favorite ����
    Merry Christmas and Happy holidays to everyone ��

  • as a new subscriber i can honestly say i am loving your content. And have been totally bing watching your videos. thanks so much for your efforts.

  • Pan fried Brussel Sprouts, why haven’t I thought of that before? The sauce is a no go in this household. There are too many people who can’t stand hot food. Looks good.

  • That catch! So smooth. If I have trouble with raw brussel sprouts, will letting the salad sit in the vinaigrette for a little longer help break the brussel sprouts down so they lose some of their bitterness?

    As a new teacher, I’m finding your videos so helpful. I only hope I can bring some of your energy to my classroom to keep my students entertained and engaged. The jokes fit right in but they don’t distract from the learning/recipe.

  • Hello Pailin, if you don’t cut the Brussels Sprouts in half it’s more bitter for the lack of a better word. In half they are sweeter and tastier.

  • Of all these years of eating Brussel sprouts it never occurred to me that I could eat them raw. We are enjoying this salad for dinner this evening. I toasted my caraway seeds at the same time I toasted the pecans. I also tossing in just a little minced red onion for extra flavor and color. So quick and easy to make. Thanks, John!

  • Wow nice recipe.. I want to give it a try.. But just a question: Is it OK to eat Brussel Sprouts raw? because I read once that some veggies needs to be cooked (It’s advisable) at least a little steaming like Kale and Broccoli etc. Thanks

  • I made this tonight and it was wonderful! I didn’t change a thing but wondering if you have some advice for shaving the very hard piece of palm sugar. I put it in the microwave to soften but wondering if there is a trick I don’t know about. Thank you for this recipe! Both kids loved it (one Brussel sprout lover and one on the fence).

  • This is Soooooo Good! A fun and different take on brussel sprouts. I was getting bored of making it with bacon or Parmesan. And this recipe was a surprisingly delicious way to make this North American veggie. ( I haven’t seen brussel sprouts in Thailand). Thanks for a awesome recipe Pai!

  • I don’t like adding too much dressing to my salads, do you think it would still be good if I only add vinegar, olive oil and salt? Aside from a sliced pear/apple and Parmigiano?

  • I made this. It was excellent, but I did have the wrong kind of pear and they were mushy. I will for sure make it again. I love Brussels sprouts and caraway seeds. Keeper!

  • I love it and it looks very easy to make and health! Thanks for share:) I have one question. Do I need to boil them before fry?

  • I love Brussel sprouts and walnuts and also cheese so do most of my family lol, have you ever tried it with hazelnuts?… thanks for sharing such a lovely dish!!

  • John this salad is a Masterpiece yes I said it��I �� it when you offer savory dishes I must try this I usually roast my Brussel sprouts
    however I can make an exception with pears yum & I have to admit I will be doing candied walnuts first I love them 2nd. we grove
    them��have a great week XOX for the boys I hope we will be seeing them soon & your Mom Rita it would be nice all of you same day��

  • I am not sure how it is possible to like you anymore, yet with each video I do!!! Great recipe, even better channel. You deserve your own cooking show. In fact, I’d watch you host ANY show (cooking, travel, lifestyle, movie reviews, etc). Thanks for being such a bright corner of the Internet!

  • I’m in my early 50’s and afraid using fish sauce because I’m afraid to have kidney stone…what can u recommend instead of fish sauce?

  • As a little kid I thought Brussels sprouts were a crime against humanity, but now I love it.It is very popular during the wintertime in the Netherlands.
    Another great video.Thank you.

  • The salad looks delicious. And I Love Pears also. I never thought of using brussel sprouts in salad but I’m going to give it a try. Thank you. You mentioned your twins I would love to see them they must be adorable.

  • John:  Another great tutorial.  I love salads and admit that I don’t eat enough of them.  I’m single so I tend to eat fast food because of my schedule.  Which brings me to an idea.  You said your husband and your children don’t like brussel sprouts.  Even couples have different taste when it comes to food.  You might think about single serving meals for the single person on the go or for food that you enjoy that not is enjoyed by the rest of a family.  (Does that make sense?).  Anyway, I enjoy the tutorials.  Keep em coming.:-)

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • I am usually on board with your recipes, but, Brussel sprouts??? I just can’t do it. Lol. Anything you make is great, but can’t do it. Lol

  • haaaaaaAAAAaaaa!! brussel sprouts! my kryptonite D:
    but ok, I hate to hate something, I will try to like it, the better way is to try your recipe 😉

  • Another terrific recipe! Thank-you, Pai, for all your hard work (which, obviously, is a labor of love)…and I look forward to receiving your new cookbook. Have a wonderful Christmas and New Year!

  • Dear Hot Thai, This is not a sprout related comment but i wanted you to know I’ve just finished eating Chicken Adobo, I’ve made it four times now and I can’t believe how tasty it is, and so easy to make.. Tonight for a change i had it with potatoes carrots and broccoli (western style).delicious. Thank you for passing this recipe on. You’ve made this falang very happy, Stephen Wilson, Ubon Ratchathani. PS, It has now taken over from Soup Mun falang Gai as my favourite dish..

  • Te descubrí hace tres semanas y no puedo parar de ver tus videos, me encantan tus recetas y lo bien que explicas todo, Felicidades!!, saludos desde Mexico, México….

  • i’m sorry but i like my brussel sprouts cooked in butter and bacon chucks raw and cook until crisp and when done so are your sprouts too

  • Hi Pai, recently i had eaten a crispy fried fish with glass noodle and spicy sauce drizzle on top in a thai restaurant but i cannot recall what is it..i will love to see your kind of version for this recipe please��