Brussels sprouts Thai style with a light spicy sauce.
- 750 gram Brussels sprouts
- 1 cup cashewnuts
- For the dressing:
- 2 garlic cloves
- 3 cm of a spicy pepper (without the seeds)
- small piece of ginger, approximately 1.5 cm
- juice of half a lime
- 2 tablespoons of gluten-free soy sauce or tamari sauce
- 2 tablespoons of olive oil
- 2 teaspoons of maple syrup (for the non-vegans, honey is also good)
- Peel and wash the sprouts well and cut them into fours so you have small pieces – the smaller the better. In a large pot, boil water (with a pinch of salt). When the water is brought to a boil, add the sprouts. Cook the sprouts for about 5-7 minutes. The sprouts are ready when they are a little soft, but don’t overcook them. You want them to stay fresh and crispy when you are serving them.
- After cooking, immediately drain the cooked sprouts and pour ice cold water on the sprouts, or even better, place the sprouts a few minutes in a bowl filled with cold water. Then drain the sprouts and set them aside. The sprouts should now still be green and crispy.
- In the meantime:
- Roast the cashew nuts in a dry, hot pan for about 1 minute and keep the pan constantly moving, because they burn quickly. Then set aside to cool.
- Prepare the sauce:
- Chop the garlic, chilli and ginger finely or grind them. Place in a small bowl, along with the other ingredients for the sauce and mix well together.
- In a large bowl, combine the drained sprouts, cashews and the sauce. Mix well and your Thai Brussels sprouts are ready!
- Serving Size: 2