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

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Inspiration
Ingredients
How to Make Ginger Tamarind Brussels Sprouts Salad
Serving
Storing
Recipe

Inspiration

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.

This salad is a perfect side dish for Thanksgiving or holidays served with tandoori cauliflower recipe.

If you enjoy brussles sprouts also try my Air Fryer Brussels sprouts, Crispy Brussels Sprouts, and Brussles Sprouts Sabzi recipes.

whole brussels sprouts on a wooden cutting board

Ingredients

The recipe is simple and uses a few ingredients.

Brussel sprouts
Ginger
Tamarind
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 packed with zesty-tangy 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.

shaved brussels sprouts on a wooden cutting board

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.

Ginger tamarind brussels sprouts in a black bowl

Serving

I love serving this salad along side Tandoori Salmon, Tandoori Chicken, and Chicken Kebobs.

Storing

You can make the salad ahead of time by sauteeing the Brussels sprouts first and then drizzling over the tamarind sauce just before serving.

Recipe

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5 from 3 votes

Ginger tamarind brussel sprouts

Crispy brussel sprouts salad smothered with tangy and zesty ginger-tamarind dressing.

Prep Time10

Cook Time5

Total Time15

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

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