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Thai Sprouts

Thai Brussels Sprouts

  • Author: The Green Creator
  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Category: salad, supper
  • Cuisine: plantbased, glutenfree, dairyfree, healthy, vegan, vegetarian


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)


  1. 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.
  2. 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.
  3. In the meantime:
  4. 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.
  5. Prepare the sauce:
  6. 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.
  7. In a large bowl, combine the drained sprouts, cashews and the sauce. Mix well and your Thai Brussels sprouts are ready!


  • Serving Size: 2