As Nik explains in his recipe - “The bitterness is what drives many people away from these little guys. What kills the bitterness? Shaving the sprouts super thin! The finer the shave the better. It also makes the entire dish feel lighter in taste and texture. Which is even better because this recipe is light and packed with zesty-tangy flavors.” Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry I recently came across a beautiful blog - abrowntable.com- where the author Nik has stunning photography and lovely recipes. One of his recipes that caught my attention right away was the Ginger Tamarind Brussels sprouts. Ginger is my latest love in cooking, for the most part when I see ginger as one of the main ingredients I want to try the recipe right away. This salad is a perfect side dish for Thanksgiving or holidays served with tandoori cauliflower recipe.
Brussel sprouts Ginger Tamarind Honey
Serving
I love serving this salad along side Tandoori Salmon, Tandoori Chicken, and Chicken Kebobs.
Storing
You can make the salad ahead of time by sauteeing the Brussels sprouts first and then drizzling over the tamarind sauce just before serving.
Recipe
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