Brussels Sprout Salad
1 lb Brussels sprouts
1 small fennel bulb
1 tbsp ginger, peeled and finely minced
1 tsp kosher salt
1/4 cup dry roasted, ground peanuts
1 cup Thai basil (regular basil can be substituted)
1/2 cup mint
1 bunch cilantro, washed & cut
1/4 cup of Pretty Thai® Sweet Chili Sauce
1 1/2 cups Thai Jasmine rice
Pretty Thai® Thai Chili Powder - as desired
1). Preheat oven to 375 degrees Fahrenheit.
2). Cook the Jasmine rice according to the package directions.
3). Cut the green from the fennel bulb. Trim off the bottom of the bulb and quarter. With a mandolin or a very sharp knife thinly slice 1/4 of the bulb. Place sliced fennel in a small bowl, add lime juice, ginger, and salt to bowl, mix. Set aside.
4). Trim and cut the Brussels sprouts in half. Coat the sprouts in oil and spread over a sheet pan. Roast for 15-20 minutes, until slightly soft and golden brown and delicious (GBD).
5). While Brussels are roasting, pulse the peanuts in a food processor or grinder until finely ground but be careful not to turn it into peanut butter!
6). In a large mixing bowl, combine the pickled fennel, roasted Brussels sprouts, ground peanuts, herbs and Pretty Thai® Sweet Chili Sauce. Toss the ingredients well until the sauce is incorporated evenly. Add Pretty Thai® Chili Powder as desired for an even, well balanced spice.
7). Serve with Thai Jasmine rice and Enjoy!
*note: if peanuts are not already dry roasted, roast in the oven for 12-15 minutes, or until they are golden brown.