Warm Brussels Sprout Salad with Walnuts and Cilantro


This is bright and tangy and wonderful! If you don’t have walnuts, toasted almonds or peanuts would work too.


Serves 4


2 tablespoons olive oil

1 lb Brussels sprouts, trimmed and halved or quartered (if large), lengthwise

3-4 scallions, trimmed and white and greens parts thinly sliced

2/3 cup toasted walnuts (350 degree oven for 8-ish minutes until toasty smelling and a shade darker), roughly chopped (or almonds or peanuts–see headnote)

2/3 cup cilantro, leaves and stems, chopped

For dressing:

1 teaspoon coriander seeds (or 1/2 teaspoon ground coriander)

1/2 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)

1/4 teaspoon red pepper flakes, (more or less, to taste)

1/3 cup olive oil

1 1/2 – 2 tablespoons lemon or lime juice, to taste

1/2 teaspoon salt, more to taste

Freshly ground pepper, to taste


Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add Brussels sprouts and a few pinches of salt and stir well. Cook, undisturbed for a few minutes until browning in parts. Stir again and saute until just tender but not at all mushy. Put sprouts in a serving dish.


Toast the coriander and cumin seeds in a small, dry skillet over medium heat for about 90 seconds until toasty smelling. Put in a mortar and pestle or spice grinder and let cool. Roughly grind them or, if you don’t have either, use a flat bottom glass or mug to crush them on the counter.


Mix all dressing ingredients together. Add scallions, nuts and herbs to sprouts and add dressing. Toss well, taste and adjust seasoning with more lemon or lime, salt, etc.


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