Thai Brussels Crunch Salad

• 1 1/2 tablespoons olive oil
• 1 pound brussels sprouts, stems removed and thinly sliced
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 scallions, sliced
• 1 cucumber, seeds removed and sliced
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 small red cabbage, thinly sliced
• 3 carrots, peeled or grated
• 1/2 cup freshly torn cilantro
• 1/2 cup shelled edamame
• 1/3 cup roasted peanuts, coarsely chopped
• 1/3 cup roasted cashews, coarsely chopped
• 3 tablespoons toasted sesame seeds

chili lime dressing

• 1 cup Sweet chili sauce
• 1/2 cup rice vinegar
• 1/2 cup light canned coconut milk
• 5 tablespoons honey
• 4 garlic cloves, pressed or finely minced
• 2 tablespoons creamy peanut butter
• 2 teaspoon-sized knobs of ginger, grated
• 2 limes, juiced
• 1 tablespoon soy sauce