Thai Brussels Crunch Salad

ingredients:

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

directions:

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.

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