Thai Crunch Brussels Sprouts.
Seeeee? I promised you green.
And let’s be real. This is as green as it gets here. It’s a looooot of green. And rainbow colors! I could totally eat like this everyday. Errr… maybe.
Okay okay, probably not, but I really LOVE this meal. So so much. In fact, I want to make it again tonight while carving pumpkins but are they even deserving of that? I feel like pumpkin carving should include candy corn and too much chocolate and apple cider and maybe beer cheese dip.
I don’t know. I’m all over the freaking place.
This is a little bit of a rip off of my Thai chicken crunch salad from years ago, with some more color added, a few things left out and my autumn lover, brussels sprouts. It’s somehow a miracle that everything I want in fall revolves around vegetables. Give me a meal chock-full with brussels and butternut and I am COMPLETE.
The first step is to sauté those brussels with some salt and pepper and garlic and make them salad worthy. Reduce a bit of the bitterness, make them easy to consume in a salad because you knoooow I’m not doing the raw thang.
Then combine them with basically… everything in your fridge. Or everything that you can rationalize for a Thai salad. Some cabbage, green onions, cucumber, a bunch of bell peppers, edamame, cilantro and SHAVED carrots.
Yes, shaved or curled.
Because you know when I talk about not liking vegetables? Here’s the thing. I don’t love the typical vegetables that everyone else does. The starter vegetables. The easy vegetables! Like carrots and celery? Oomph. Even though I rant and rave about being a person who is nutso about texture, I cannot STAND the hard crunch of carrots and celery and stuff like that. Even bell peppers get me, so it’s imperative that they are julienned.
But! The shaved carrots I can do.
The entire thing is covered in TONS of crushed peanuts and cashews. Because one nut is never enough? That crunch I’m okay with. And then it’s drizzled and tossed in my favorite Thai dressing that I put on everything. This recipe will make a little extra so keep it in your fridge and dip your entire life into it.
So do we have a salad or a side dish? I don’t know – you decide. According to me, it can be both. A little bread on the side never hurt anything. Or even chips… for dipping.
Yes. I must ruin everything.
- 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
- 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
- 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!)
- 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.
this is rainbow bright.