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Thai Egg and Brussels Sprout Salad

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 people 1x
  • Category: Salad
  • Cuisine: Thai


A hot and pungent Thai Egg and Brussels Sprout Salad with authentic Thai flavors.


  • 1/2 pound Brussels sprouts
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 4 cherry tomatoes (halved)
  • 1/2 small red onion (finely sliced)
  • 1/2 cup cilantro (roughly chopped)
  • 1/4 cup mix of fresh basil and mint leaves (roughly chopped)

For the dressing:

  • 2 cloves garlic (finely chopped)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 1 Thai chili (finely chopped)


  1. Bring a medium size pot of water to boil.
  2. Sliced Brussels sprouts in half and add to the boiling water. Cook for 5 minutes, drain and set aside.
  3. Whisk the eggs in a small bowl.
  4. In a medium size pan over high heat, add oil and eggs and fry for on each for about 2-3 minutes, until the omelet is golden brown.
  5. Transfer the omelet on to a plate and add Brussels sprouts to the pan. Fry for 5 minutes, until they are lightly charred. Turn off the heat and transfer the Brussels sprouts on to a plate.
  6. Slice the omelet into bite size pieces and set aside.
  7. Mix all the ingredients for the dressing in a bowl and stir well, until the sugar has dissolved.
  8. Put all the ingredients for the salad in a mixing bowl, pour the dressing over and toss well.
  9. Transfer to a serving bowl or plate and eat warm or cold.


This Thai Egg and Brussels Sprout Salad can make two full servings or four small ones you can serve as a side.


  • Serving Size:
  • Calories: 112
  • Sugar: 4 g
  • Sodium: 443.7 mg
  • Fat: 6.1 g
  • Saturated Fat: 2 g
  • Carbohydrates: 10.3 g
  • Fiber: 2.8 g
  • Protein: 5.6 g
  • Cholesterol: 96.5 mg
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