Thai Brussels Crunch Salad
User Reviews
5
6 reviews
Excellent
-
Servings
4
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Course
Main Course
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Cuisine
American
Thai Brussels Crunch Salad
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound Brussels sprouts stems removed and thinly sliced
- 2 garlic minced, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 scallion sliced
- 1 cucumber seeds removed and sliced
- 1 red bell pepper thinly sliced
- 1 bell pepper thinly sliced, orange
- 1 bell pepper thinly sliced, yellow
- 1/2 red cabbage thinly sliced, small
- 3 carrot peeled or grated
- 1/2 cup cilantro freshly torn
- 1/2 cup edamame shelled
- 1/3 cup peanuts coarsely chopped, roasted
- 1/3 cup cashew coarsely chopped, roasted
- 3 tablespoons sesame seeds toasted
chili lime dressing
- 1 cup sweet chili sauce
- 1/2 cup rice vinegar
- 1/2 cup coconut milk light, canned
- 5 tablespoons honey
- 4 garlic pressed or finely minced, cloves
- 2 tablespoons peanut butter creamy
- 2 ginger grated, teaspoon-sized knobs
- 2 lime juiced
- 1 tablespoon soy sauce
Instructions
- Heat a large skillet over medium heat and add olive oil. Add the sliced brussels and garlic, tossing to coat. Season with the salt and pepper and cook until the brussels are a bit crispy, then remove and place in a bowl.
- Add the scallions, cucumber, peppers, cabbage, carrots, cilantro and edamame to the brussels, tossing well to mix. Add in half of the peanuts and the cashews and all of the sesame seeds. Pour a 1/4 cup of the dressing over top and toss the salad well. Top with the remaining peanuts and cashews. Serve the salad with the extra dressing. (The extra dressing can be kept sealed in the fridge for a week or so!)
chili lime dressing
- Combine all ingredients in a saucepan, whisking to combine. Bring to a boil, the reduce to a simmer and cook for 3-4 minutes until slightly thickened.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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