Coconut Curry Brussels Sprout Salad
Ingredients
The salad
-
1
pound
fresh Brussels sprouts
-
½
cup
fresh chopped cilantro
-
3
pieces
green onions, sliced
-
2
cups
papaya, chopped
The Thai Vinaigrette
-
1½
tablespoons
sesame or peanut oil
-
1
piece
lemon, juiced
-
2
cloves
garlic, minced
-
2
teaspoons
fresh ginger, grated
-
¼
teaspoon
red chili flakes
-
½
small
jalapeno, finely diced
-
1
tablespoon
agave nectar
-
2
tablespoons
reduced sodium, gluten-free soy sauce
-
1
teaspoon
curry powder
The toppings
-
1
cup
coconut granola, gluten-free
Instructions
- Shave the Brussels sprouts by trimming the ends and slicing them thinly.
- In a large salad bowl, combine the shaved Brussels sprouts, cilantro, green onions, and papaya.
- In a small bowl, whisk together the oil, lemon juice, garlic, ginger, red chili flakes, jalapeno, agave nectar, soy sauce, and curry powder until smooth.
- Toss the vinaigrette into the salad and mix well.
- Top the salad with coconut granola and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
104
Total fat
5g
Total carbohydrates
14g
Total protein
3g
Sodium
178mg
Cholesterol
0mg
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