Thai Brussels Sprout Salad

This salad from F&W’s Kay Chun combines crunchy raw brussels sprouts and apples in a bright, spicy, refreshing dressing made with lime juice, fish sauce, chiles and sugar.

  • Total Time:
  • Servings: 6

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  • 1/3 cup fresh lime juice
  • 3 tablespoons Asian fish sauce
  • 3 Thai chiles, minced
  • 1 tablespoon turbinado sugar
  • 3/4 pound brussels sprouts, thinly sliced (about 5 cups)
  • 2 Honeycrisp apples, cored and chopped
  • 1 cup mixed chopped cilantro and basil
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a large bowl, mix the lime juice with the fish sauce, chiles and sugar. Add the brussels sprouts, apples and herbs and season with salt and pepper. Toss to coat.

Contributed By Photo © John Kernick Published February 2015

507820 recipes/thai-brussels-sprout-salad 2015-01-22T21:17:38+00:00 Kay Chun fall|winter|barbecue-cookout|christmas|thanksgiving|american|southeast-asian|thai|salads|side-dishes|6|basic-easy|fast|healthy|no-cook|weeknight-dinner|lunch february-2015 recipes,thai-brussels-sprout-salad 507820

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