Ginger tamarind Brussels sprouts salad with shaved Brussels sprouts dressed in flavorful and zesty ginger and tamarind dressing.
Since I have started blogging, I have discovered some amazing food blogs and recipes. I love how each one of us has a unique style.
I recently came across a beautiful blog - abrowntable.com- where the author Nik has stunning photography and lovely recipes. One of his recipes that caught my attention right away was the Ginger Tamarind Brussels sprouts.
Ginger is my latest love in cooking, for the most part when I see ginger as one of the main ingredients I want to try the recipe right away. My favorite Beet Salad recipe also uses ginger and I love the spice and flavor it adds to food.
This salad is a perfect side dish for Thanksgiving or holidays served with my popular tandoori cauliflower recipe.
Brussels Sprouts Benefits
Brussels sprouts are an excellent source of vitamin C and vitamin K, good amounts of B vitamins, such as folic acid and vitamin B6; have essential minerals and dietary fiber.
The recipe is simple and uses a few ingredients.
- Brussel sprouts
As Nik explains in his recipe - "The bitterness is what drives many people away from these little guys. What kills the bitterness? Shaving the sprouts super thin! The finer the shave the better. It also makes the entire dish feel lighter in taste and texture. Which is even better because this recipe is light and healthy and packed with a bunch of great zesty and sour flavors."
How to Make Ginger Tamarind Brussels Sprouts Salad
- Wash and remove the stem and any brownish leaves.
- Slice the Brussels sprouts thinly using a sharp Chefs knife or use the food processor.
- Put a skillet on medium heat, and add oil to it. Add ginger and sauté for 30 seconds without letting the ginger burn on low-medium heat.
- Add the shaved Brussels sprouts and mix well. Cook for 4-5 minutes, I cooked mine for less time than what the original recipe calls for, as I like it a little crunchy. Add salt and pepper to taste.
- In a small bowl whisk together the tamarind paste, honey, and hot water to make the sauce. You can add more or less of these 3 ingredients to get the desired taste. I added more tamarind paste as I love the sour taste. Drizzle the sauce over warm Brussels sprouts, and enjoy.
You can make the salad ahead of time by sauteeing the brusssles sprouts first and then drizzling over the tamarind sauce just before serving.
Ginger tamarind brussel sprouts
- Rinse the brussels sprouts under running tap water, drain, and pat dry with a clean towel. Trim the ends of the sprouts and discard any damaged outer leaves. Cut each brussels sprouts in half and then slice them extremely thin to get fine thin shreds. Alternately, you can also shave them on a mandolin slicer using the thinnest setting. Keep aside.
- Heat the olive oil on medium high in a thick bottomed pan or skillet. Once the oil begins to heat up after approximately 30-40 seconds, grate the ginger root directly onto the hot oil using a microplane zester (or the fine teeth of a grater). Quickly stir and cook the ginger for 30 seconds in the hot oil, add the brussels sprouts to the oil, mix well and cook with occasional stirring for 8-10 minutes( I cooked mine for 4-5 mins only as I like it a little crunchy.) Season with the salt and pepper and adjust the amounts if needed.
- In a separate bowl, mix the tamarind, hot water and honey to a thin paste. Taste and adjust the sweetness with more honey if desired. If it is too acidic then you can add a little more hot water.
- Serve the warm brussels sprouts with the tamarind sauce on the side. You can also drizzle a little sauce over the brussels sprouts and then serve the rest of the sauce with it.
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