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    Home » Salad

    Ginger tamarind Brussels Sprouts Salad

    Published: May 19, 2016 · Modified: Nov 22, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 20 Comments

    294 shares
    Jump to Recipe

    Ginger tamarind Brussels sprouts salad with shaved Brussels sprouts dressed in flavorful and zesty ginger and tamarind dressing.

    Ginger tamarind brussels sprouts

    Since I started blogging just over 6 months ago now, 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.

    One of my recent posts - Beet Salad -A celebration recipe also uses ginger and I love the spice and flavor it creates in the dish. I usually roast my Brussels sprouts or make a cold salad by shaving it thin. I was happy to see this recipe and the photos made my mouth water wanting to make this asap!

    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.

    whole brussels sprouts on a wooden cutting board

    The recipe was simple and used all of my favorite ingredients - Brussel sprouts, ginger, tamarind, and honey!

    sliced and cut brussels sprouts on a wooden cutting board

    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."

    As much as I love to cook, I spend a lot of time chopping my veggies in a particular way. I like recipes that have the ingredients chopped thin and evenly. I literally spend hours with my knife and cutting board despite the food processor, mandolin, and other gadgets I have in my collection for chopping my produce.

    Once you wash and remove the stem and any brownish leaves just chop the Brussel sprouts as thin as you can or use a food processor. It really is super easy to chop them with a nice sharp knife.

    shaved brussels sprouts on a wooden cutting board

    This is about the hardest part of this recipe. 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.

    sauteed ginger in a pan

    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.

    sauteeing brussels sprouts in a pan

    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 taste you like. I added more tamarind paste as I love the sour taste. Drizzle the sauce over warm Brussels sprouts, and enjoy as a meal or as a side dish.

    Ginger tamarind brussels sprouts in a black bowl

    Here is the recipe from abrowntable.com with some of my slight modifications:

    Recipe

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    5 from 2 votes

    Ginger tamarind brussel sprouts

    Crispy brussel sprouts salad smothered with tangy and zesty ginger-tamarind dressing. 
    Prep Time10 minutes mins
    Cook Time5 minutes mins
    Total Time15 minutes mins
    Course: Salad, Side Dish
    Cuisine: American
    Servings: 3
    Calories: 156kcal
    Author: Archana Mundhe

    Ingredients

    • 1 lb brussels sprouts
    • 1 tablespoon olive oil
    • 1 inch piece ginger root peeled (I grate washed ginger skin on)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper freshly ground
    • 1 teaspoon tamarind paste concentrate I used 1 tablespoon
    • 2 tablespoons hot water
    • 2 tablespoons honey

    Instructions

    • 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.

    Nutrition

    Calories: 156kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Sodium: 427mg | Potassium: 602mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1140IU | Vitamin C: 128.5mg | Calcium: 64mg | Iron: 2.2mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Michelle says

      May 19, 2016 at 3:26 pm

      His posts really are beautiful, aren't they? Brussels sprouts can also be a great addition to a raw salad in the fall when they're fresh off the stalk.

      Reply
      • Archana says

        May 19, 2016 at 3:26 pm

        Hi Michelle!! Yes amazing posts! I love recipes that are simple and yet so delish!!

        Reply
    2. Love Served Daily says

      May 19, 2016 at 6:06 pm

      Love the recipe

      Reply
      • Archana says

        May 19, 2016 at 6:16 pm

        Thank you Ritu!!

        Reply
    3. Fairytales & Foibles says

      May 19, 2016 at 9:21 pm

      Ginger is the BEST! Thanks for sharing this recipe - can't wait to try it!

      Reply
      • Archana says

        May 19, 2016 at 9:24 pm

        Thank you! Please let me know how you like it!

        Reply
    4. Freda @ Aromatic essence says

      May 19, 2016 at 11:59 pm

      lovely recipe! Saving it 🙂

      Reply
      • Archana says

        May 20, 2016 at 6:32 am

        Thank you Freda! Hope you like it as much as I do!

        Reply
    5. cookingwithshy says

      May 20, 2016 at 12:12 am

      I like that you have chopped the brussels sprouts...and the ginger must taste great in this dish..

      Reply
      • Archana says

        May 20, 2016 at 6:31 am

        Thank you! Fresh ginger is SO good!

        Reply
    6. outoftheovenbysakshi says

      May 21, 2016 at 5:26 am

      Wow! You've combined it so well with tamarind and ginger. Looks really good. I am sure they they must have tasted great too!

      Reply
      • Archana says

        May 21, 2016 at 7:48 am

        Thank you Sakshi!

        Reply
    7. Smiling Notes says

      May 22, 2016 at 1:26 pm

      I liked the idea of cutting the Brussels sprouts super thin so it can drive away its bitterness. Lovely recipe Archana.

      Reply
      • Archana says

        May 22, 2016 at 1:33 pm

        Thank you! You will love the taste too!

        Reply
    8. Sandhya says

      May 24, 2016 at 2:19 pm

      The brussel sprouts look super yummy, Archana!

      Reply
      • Archana says

        May 24, 2016 at 2:19 pm

        Thank you!

        Reply
    9. Foodeva Marsay says

      June 14, 2016 at 8:38 am

      Simple Flavours yet looks so amazing. had no idea that Brussel sprouts can be chopped like this, thank you for sharing?

      Reply
      • Archana says

        June 14, 2016 at 10:05 am

        You are most welcome!! Thank you for your kind words

        Reply
    10. upthechateau says

      September 15, 2016 at 7:20 pm

      I made these the other day. So delicious! Brussels sprouts are jam packed with nutrients. I love your technique!

      Reply
      • Archana says

        September 15, 2016 at 7:28 pm

        Thank you for letting me know! I am so glad you liked it.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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