NOT MUCH STREET FOOD is vegetable based (unless you count tofu dogs, which I don’t). Part of the problem is that it’s difficult to eat a bowl of greens while walking. The answer is brussels sprouts, which, as showcased in this recipe from the East Side King boys, eat like popcorn shaken from a sack.
SERVES 4 TO 6
1 cup sweet chili sauce, preferably Mae Ploy brand
1 cup distilled white vinegar
1 clove garlic, minced
4 Thai chiles, minced
2 tablespoons vegetable oil
1 pound brussels sprouts, quartered
½ cup thinly sliced red cabbage
½ cup thinly sliced green cabbage
¼ cup alfalfa sprouts
¼ cup thinly sliced onion
1 large jalapeño pepper, thinly sliced
Salt
1/8 cup torn fresh mint leaves
1/8 cup torn fresh cilantro leaves
1/8 cup torn fresh basil leaves
- Place the chili sauce, vinegar, garlic, and Thai chiles in a small mixing bowl. Mix well and set aside.
- Heat the oil in a large skillet over high heat. Add the brussels sprouts and cook them until the cores of the sprouts are approaching golden brown and the edges are caramelized, about 1½ minutes.
- Toss the red and green cabbage, alfalfa sprouts, onion, and jalapeño in a large mixing bowl. Add the brussels sprouts and the chili sauce mixture. Season with salt to taste and garnish with the mint, cilantro, and basil.
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