Asian Brussels Sprouts Salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4 - 6

Shred fresh Brussels sprouts and toss with bell peppers, cilantro, and a garlic chili dressing. It's the perfect light side dish for Asian-style grilled fish or chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 tbsp. rice vinegar
3 tablespoons of honey
2 tablespoons fish sauce
1 tbsp Asian garlic chili sauce
450 g Brussels sprouts
1 carrot, grated on a coarse grater
1 small red bell pepper, thinly sliced
0.5 cups whole cilantro leaves
0.5 cups salted peanuts, coarsely chopped
0.5 cup chopped green onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, rice vinegar, fish sauce, chili sauce, cilantro, Peanut, honey

Cooking the dish according to the recipe:

Combine vinegar, 1/2 cup water, honey, fish sauce, and chili garlic sauce in a small saucepan and bring to a boil. Cook until the sauce has reduced by half and thickened. Set aside to cool.
Shred the Brussels sprouts using the shredding attachment in a food processor or chop them with a knife. Transfer to a large bowl and add the carrots, bell pepper, cilantro, peanuts, and green onions.