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)
Instructions
- 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.
- Clean the Brussels sprouts; remove any wilted leaves on the outside and wash them.
- Thinly slice the Brussels sprouts using a mandoline or food processor with the slicing attachment. Alternatively, you can use a or sharp knife.
- 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!
Nutrition
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).