Brussels sprout salad Asian style

Step 1 of 5:

 

Wash the spring onions and chili pepper, trim them, and cut into fine rings. Whisk both in a bowl with honey, vinegar, soy sauce, and sesame oil. Rinse the cilantro, shake dry, and pluck off the leaves. Wash and trim the bell pepper, dice it small, and stir it in with the cilantro. Salt and season the vinaigrette.

Step 2 of 5:

 

For the salad, trim, wash, and halve the Brussels sprouts, then place them in a perforated insert of the appropriate size. Pour the minimum amount of water into the pressure cooker. Place the insert with Brussels sprouts on the tripod and close the pot. Set the cooking knob to level 2 and heat the pot on the highest setting. As soon as the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. When the green ring (cooking indicator: 1st ring) becomes visible, the cooking time of 2 minutes begins.

Step 3 of 5:

 

Remove the pot from the heat source, let it steam out, and open it. Remove the Brussels sprouts, immediately shock them in salted ice water, and drain.

Step 4 of 5: 

 

Heat the peanut oil in a pan and briefly sauté the Brussels sprouts. Sprinkle in the cranberries and sauté for 1–2 minutes, then set aside.

Step 5 of 5:

 

Add the warm Brussels sprouts to the vinaigrette and season everything with salt, pepper, and 1 pinch of nutmeg. Arrange the salad on plates and serve either warm or cold with lime wedges for drizzling.