2 tablespoons dry-roasted peanuts
Zest of 1 lime, plus ¼ cup lime juice (from about 2 limes)
1 tablespoon plus 1 teaspoon turbinado sugar
¾ teaspoon kosher salt, divided
½ pound brussels sprouts
2 tablespoons kimchi juice (the spicy pickled liquid from a jar of kimchi)
1 teaspoon Sriracha chile sauce
9 pieces cabbage-based kimchi, thinly sliced crosswise
3 scallions, ends trimmed and thinly sliced on a bias
1. Preheat the oven to 350°. On a small, rimmed baking sheet, roast the peanuts until golden, about 5 minutes. Set aside to cool. To a food processor, add the lime zest along with the cooled peanuts, turbinado sugar and ¼ teaspoon of salt. Pulse until the peanuts are roughly chopped, about five 1-second pulses.
2. Trim the lower third from the stem end of each brussels sprout and discard. Separate the loose outer leaves from each brussels sprout and place them in a medium bowl. Halve the trimmed brussels sprouts lengthwise and then thinly slice crosswise (a mandoline would be ideal for this purpose). Add the sliced brussels sprouts to the bowl with the brussels sprouts' leaves.
3. In a small bowl, whisk together the lime juice, kimchi juice, Sriracha and the remaining ½ teaspoon of salt. Pour this mixture over the brussels sprouts and use your hands to toss and massage the brussels sprouts until the loose their firmness, 15 to 30 seconds. Add the sliced kimchi, scallions and all but 1 tablespoon of the peanut-lime mixture. Toss to combine, transfer to a serving bowl and sprinkle with the remaining peanut-lime mixture before serving. Calories per Serving: 81; Sodium: 437mg; Total Carbohydrate: 13g; Fiber: 3g; Fat: 2g