Seeeee? I promised you green.
This is about as green as it gets — an explosion of bright, fresh colors. I could practically eat a plate like this every day, and honestly, I wouldn’t complain.
I’m completely in love with this meal. It’s colorful, satisfying and perfect for fall. I debated making it while carving pumpkins, though that activity usually calls for candy corn, chocolate, apple cider and maybe a dip or two. Still, this salad feels like the right kind of seasonal indulgence.
This recipe is a riff on my older Thai chicken crunch salad with a few swaps: more color, fewer ingredients in some places, and brussels sprouts in the starring role. Fall makes me crave vegetables — roasted brussels, roasted butternut, hearty greens — and this salad hits all those notes.
Start by sautéing the thinly sliced brussels with olive oil, garlic, salt and pepper until they’re slightly crisp and mellowed. That short cook takes the edge off their bitterness and makes them a much more pleasant salad component than raw brussels.
Once the brussels are cooked, toss them with whatever fresh vegetables you have on hand that fit the Thai-salad vibe: thinly sliced cabbage, scallions, cucumber, multiple colors of bell pepper, shredded or shaved carrots, cilantro and edamame.
Shaved or curled carrots are essential here — I don’t love the hard crunch of raw carrots and celery, so taking that bite down a notch makes a big difference. Julienned bell peppers are easier for me to eat, too; texture matters.
The salad is finished with a generous sprinkle of coarsely chopped roasted peanuts and cashews for crunch, plus toasted sesame seeds. Then it’s tossed in a bold chili-lime dressing that coats every bite. The dressing makes extra, and it’s worth keeping in the fridge to drizzle on everything — salads, rice bowls, even as a dip.
Is this a main-course salad or a side dish? It can be both. Serve it as the centerpiece with a bit of bread on the side, or offer chips for scooping and dipping. Either way, it’s messy in the best way possible.
Thai Brussels Crunch Salad
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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
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Heat a large skillet over medium heat and add olive oil. Add the sliced brussels and garlic, tossing to coat. Season with salt and pepper and cook until the brussels are a bit crispy, then remove and place in a bowl.
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Add the scallions, cucumber, peppers, cabbage, carrots, cilantro and edamame to the brussels, tossing well to mix. Add half of the peanuts and cashews and all of the sesame seeds. Pour about 1/4 cup of the dressing over the salad and toss to coat. Top with the remaining peanuts and cashews and serve with extra dressing on the side. Store leftover dressing sealed in the fridge for up to a week.
chili lime dressing
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Combine all dressing ingredients in a saucepan and whisk to combine. Bring to a boil, then reduce to a simmer and cook 3–4 minutes until slightly thickened. Let cool before using.
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This is rainbow bright.