Brussels sprout salad Asian style

Step 1 of 5:

 

Wash and trim the spring onions and chili pepper, then cut into fine rings. Whisk both in a bowl with honey, vinegar, soy sauce, and sesame oil. Rinse the coriander, shake dry, and pluck off the leaves. Wash and trim the bell pepper, dice finely, and stir in with the coriander. Season the vinaigrette with salt to taste.

Step 2 of 5:

 

For the salad, trim, wash, and halve the Brussels sprouts, then place them in a perforated insert of a suitable size. Pour the minimum amount of water into the Pressure Cooker. Place the insert with the Brussels sprouts on the trivet and close the pot. Set the cooking crown to level 2 and heat the pot on the highest setting. As soon as the yellow ring appears (Cooking Indicator: ring 1), reduce the heat. When the green ring becomes visible (Cooking Indicator: ring 1), the cooking time of 2 min. begins.

Step 3 of 5:

 

Remove the pot from the heat source, release the steam, and open it. Remove the Brussels sprouts, immediately refresh in salted ice water, and leave to drain.

Step 4 of 5: 

 

Heat the peanut oil in a Frying Pan and briefly fry the Brussels sprouts in it. Sprinkle in the cranberries and fry for 1–2 min., 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 warm or cold with lime wedges for drizzling.