Charred Brussels Sprout Salad with Pickled Mangos and Peanut Sauce
This recipe for Charred Brussels Sprout Salad with Pickled Mangos and Peanut Sauce is a crowd-pleasing favourite that’s naturally gluten free, dairy free and vegan!
Servings 8 people
Calories 495kcal
Ingredients
Quick Pickled Mango:
- 2 mangos peeled, pitted and sliced into strips
- 3/4 cup rice vinegar
- 1/3 cup water
- 2 tbsp maple syrup
- 1 tbsp sea salt
- 1 red chili sliced in half
Brussels Sprouts:
- 2 lbs brussels sprouts bottoms trimmed, outter leaves removed and cut in half
- 8 medium shallots sliced thinly
- 2 tbsp extra virgin olive oil
- Sea salt and cracked black pepper to taste
Peanut Dressing:
- 1/3 cup creamy natural peanut butter
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 3 tbsp extra virgin olive oil
- 1 tsp sesame oil
- 1 tbsp . tamari
- 3 tbsp maple syrup
- 2 tsp fresh ginger minced
- 1 garlic cloves minced
- ¼ cup cilantro leaves
- 1 tsp sriracha or more to taste
- Sea salt to taste
Salad:
- 2 cups cooked quinoa
- 1 red bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- ½ cup Cilantro
- 1/2 cup peanuts crushed
Instructions
- Place the mangos and hot pepper in a glass container with a lid.
- In a small saucepan set over medium high heat, bring the rice vinegar, water, maple and salt to a boil. Pour the mixture over the mangos and cool to room temperature, about 30 minutes. Cover the bowl and refrigerate overnight.
- Preheat the oven to 500 F and preheat two baking sheets in the oven.
- Mix the brussels sprouts with the shallots, oil and a pinch each of salt and pepper. Toss well and transfer to the heated baking sheets. Roast, flipping and turning once, for about 20 to 25 minutes or until tender and charred. Season the brussels sprouts with salt and pepper and allow to cool.
- Mix the cooked brussels sprouts with the quinoa, bell peppers, and pickled mango. Drizzle with the dressing and top with crushed peanuts and cilantro.
Nutrition
Calories: 495kcal