Description
A hot and pungent Brussels Sprout Salad with authentic Thai flavors and egg.
Ingredients
Scale
- ½ pound Brussels Sprouts (about 15, medium size)
- 2 tbsp vegetable oil
- 2 large eggs
- 4 cherry tomatoes, sliced in half
- ½ small red onion, finely sliced
- ½ cup cilantro, roughly chopped
- ¼ cup mix of fresh basil and mint leaves, roughly chopped
For the Dressing:
- 2 garlic cloves, finely chopped
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tsp granulated sugar
- 1 Thai chili, finely chopped
Instructions
- Bring a medium size pot of water to boil.
- Sliced Brussels sprouts in half and add to the boiling water. Cook for 5 minutes, drain and set aside.
- Whisk the eggs in a small bowl.
- In a medium size pan over high heat, add oil and eggs and fry for on each for about 2-3 minutes, until the omelet is golden brown.
- Transfer the omelet on to a plate and add Brussels sprouts to the pan. Fry for 5 minutes, until they are lightly charred. Turn off the heat and transfer the Brussels sprouts on to a plate.
- Slice the omelet into bite size pieces and set aside.
- Mix all the ingredients for the dressing in a bowl and stir well, until the sugar has dissolved.
- 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.
- Category: Side
- Cuisine: Thai Inspired