This Thai-style shaved Brussels sprout salad is satisfyingly crunchy and comes with sliced apple, fresh herbs and a dressing infused with punchy sweet, tart and spicy flavours. It’s a quick, simple oriental side salad that pairs wonderfully with light proteins such as grilled chicken breasts or seared salmon.
This raw Thai Brussels sprout salad gets its sweet-tart-spicy flavor from fresh lime juice, fish sauce, palm sugar and red chilies. Sliced apple, cilantro and basil give it a bright and refreshing taste.
Can Brussels sprouts be eaten raw?
Yes, the Brussels sprouts do not need to be cooked. If you add a delicious dressing, as in this recipe, the Brussels sprouts taste great. And since important nutrients are lost when cooking, it is also very healthy. Because Brussels sprouts contain high amounts of vitamins and minerals. The bitter substances it contains are also good for digestion.
How to adapt this Thai Brussels sprout salad
This simple, healthy salad is easily customisable. Here are a few ideas:
- Roast half of the Brussels sprouts for a mixture of flavour and texture.
- Sub out the apple for mango or papaya
- Add some extra crunch by topping the salad with roasted peanuts or cashews
Trade out some of the Brussels sprouts for julienned carrots, red pepper and red cabbage - Add a little red or green onion
- Skip the basil and add a handful of chopped mint leaves
- Skip the sprouts and apple and serve the dressing over sliced cucumber instead
Looking for other ways to enjoy Brussels sprouts raw in a salad?
Then try one of these favourite recipes:
- Shaved Brussels Sprout Kale Salad
- Shaved Brussels Sprout Salad with Blue Cheese and Hazelnuts
- Brussels Sprouts Salad with Apples & Hazelnuts
Thai Brussels Sprout Salad
Ingredients
- 6 tablespoons freshly squeezed lime juice
- 4 tablespoons Thai fish sauce (Squid brand)
- 2 teaspoons roasted sesame oil
- 1 red chilli, deseeded and thinly sliced
- 1 garlic clove, minced
- 1/2 teaspoon sea salt, or to taste
- 1 tablespoon mascobado or palm sugar
- 600 g Brussels sprouts
- 2 chopped sweet-sour apples (e.g. Wellant), cored and thinly sliced
- 1 small bunch cilantro, chopped (15 g)
- 1 small bunch basil leaves, slivered (15 g)
Method
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In a small bowl, mix together the lime juice, fish sauce, sesame oil, red chili, garlic, salt and sugar until well combined and the sugar is dissolved. Set aside.
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Clean the Brussels sprouts; remove any wilted leaves on the outside and wash them.
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Thinly slice the Brussels sprouts using a mandoline or food processor with the slicing attachment. Alternatively, you can use a or sharp knife.
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Place the shredded Brussels sprouts in a large serving bowl, add the apple and herbs and toss with the dressing until evenly coated. Serve and enjoy!
Notes
- Shredding the Brussels sprouts super-thin is key. So if you have a mandoline, now is the time to break it out (be extra careful and be sure to use the protective holder / safety attachment!). Use the thinnest blade on the mandoline to thinly slice the Brussels sprouts. Alternatively, a food processor with a slicing attachment can be used.
- Naturally, Thai fish sauce is the best fit for Thai dishes and is core to this dressing, so it is very important to use good quality fish sauce, I like to use Squid brand (Thai nam pla).
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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