Thai-Style 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.
Really.
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.
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
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.
Did you make this recipe?
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this is rainbow bright.
67 Comments on “Thai-Style Crunch Brussels Sprouts.”
There are few things in life better than sweet and creamy peanut sauces! All the flavours and textures in this salad, perfect!
I guess it’s just the kid in me, but I love food with lots of color! And not the fake, phony additive colors either because I know just how bad that stuff is. Yikes. Love the brussel sprout foundation going on here and the toasted sesame seeds. Those are the best in a salad.
I love everything about this salad, especially the chili lime dressing! Those brightly colored veggies…what a delicious looking rainbow! I love super crunchy veggies, the crunchier the better, so I won’t even have to julienne :) and I adore Brussles, and edamame, mmm, I want this for breakfast! Pinned!
The colors in this make me soooo happy. Also, the brussels sprouts. Also, the Thai flavors. Basically, I need this ASAP!
The chili lime dressings sounds so refreshing and good, I love all the flavors and veggies in this salad, the peanuts are such a nice addition too. very nice!
This came up as a “related link” when I clicked the link to your post from Facebook this morning and it just seemed so you that I had to share.
http://www.notonthehighstreet.com/thechocolatelibrary/product/chocolate-brussels-sprouts
PS The salad also looks delicious! ;)
omg.
This is my dream salad. Brussels sprouts (my favorite veg) as the star in a delicious Asian-inspired salad? I could eat this straight from the bowl. Another recipe I can’t wait to try!
Emily
http://www.workinggirlafterhours.com
HOLY Gorgeous — it’s so much easier to eat green stuff when it looks pretty!!
I totally feel ya on the “no raw Brussels sprouts thing” – my favorite bagged salad mix includes big chunks of raw Brussels sprouts – I most def pick them all out before adding dressing. Bitterrr.
Pumpkin carving definitely needs to involve beer cheese dip. I may have to make that a household tradition here too.
I eat veggies kicking and screaming, but a salad like this not only makes them look appetizing, but sound AMAZING too. This is fantastic!
Gorgeous bowl, Jessica. I can never have enough brussels sprouts!
Omg I love this. I’m in love with anything Thai and full of texture and using brussels sprouts is genius! Definitely making this this weekend.
This is the most gorgeous salad evvver, makes me want to ‘taste the rainbow’ lol!
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Serioulsy gorgeous. I hardly find recipes that I am running to the kitchen to make. But this is it!
So much colour!!! This is one giant bowl of amazing. This is the kind of recipe that everyone enjoys at a potluck!!
It is probably not ideal to visit your site when I have an empty stomach. My stomach is growling and punching my insides right now- this looks so amazing. AH! I want some brussel sprouts in my mouth.
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Okay I’m in love with the colors! x
http://www.wild-cherrytree.com
D Y I N G here – I freaking LOVE that salad from a couple years ago, but I love this even more! Honestly this is the only thing that I’ve been excited about for the past week or so food-wise, which I think you know is a big deal to a pregnant lady. YAY!
Hey those vegetables look like a stocking!! Is it Christmas yet?! Haha. I loooove your Thai chicken salad, this is a great rendition!
This sounds so amazing! you have to love a gigantic plate full of spicy, tangy, crunchy veg. I also feel you re big chunks of carrot — we’ve been shredding them for salads for ages, and it’s so much better!
Love Thai salad. I’m definitely a person who likes a lot of stuff in their salad so there are tons of different textures and this looks like it totally fits the bill. Perfect to eat right before I stuff my face with loads of candy tomorrow ;)
That’s not ruining it at all – I love recipes that make think, “I love this so much, how else can I find a way to eat it.” This one definitely qualifies! So want this for lunch…
Now that looks like a great way to dress up brussels sprouts! Looks and sounds delicious :)
So colourful!!!!wow!
This looks awesome Jessica – I love the colours and coconut milk in the dressing – yes please!
I discovered brussels spouts not too long ago and I love it. I really can’t wait to give this thai crunch brussels sprouts. It has all my favorite ingredients. And the colors! I just love the colors!
OKAY. Delicious! I can’t wait to make this. I’m always staring at my B. sprouts wondering what I’m going to do with them next. I love this fresh and tasty Asian spin on brussels sprouts salad!
That looks amazing, and I don’t even like brussels sprouts! How is it possible that you made me want them right now?! Your salads are always so amazing though that this would probably make me love brussels sprouts instead of hate them! :)
This looks so vibrant and gorgeous! not to mention tasty – thai salads are always so delicious
Colors! This is such a pretty salad, it’s like a summer salad all dressed for fall! : )
Wow…I could eat this salad every single day!
This salad looks unreal!! I love that it’s made with brussels sprouts. Whenever I need a brussels sprouts recipe. I will keep in mind to go to your blog.
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This looks amazing and I’m so happy there is no meat or chicken in it!! I love the CPK thai crunch salad but always have to order it chicken-less. Can’t wait to make it! I just found your site and I love it!!
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I’m SO pissed that I’ve been extra busy at work… I haven’t been able to peep all your posts for the last week. BUT, It’s ok cuz I’ll get to catch up today on them. This looks amazing. give it to me. I’m the type of person that wishes he could have a salad bar installed in his kitchen. mmmmmmmmmmm
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I really want to make this salad for a Thanksgiving side dish. Would you recommend any other “dressing” to put over it?
Wow, the pictures are great! :) You really got me in the mood to try out this salad. Is it also good if I use almond instead of peanut?
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