Thai Crunch Brussels Sprouts

howsweeteats.com

Erin Kirk

1 ½ tablespoons olive oil

1 pound brussels sprouts, stems removed and thinly sliced

2 garlic cloves, minced

¼ teaspoon salt

¼ 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

½ small red cabbage, thinly sliced

3 carrots, peeled or grated

½ cup freshly torn cilantro

½ cup shelled edamame

⅓ cup roasted peanuts, coarsely chopped

⅓ cup roasted cashews, coarsely chopped

3 tablespoons toasted sesame seeds

subheading: chili lime dressing:

1 cup sweet chili sauce

½ cup rice vinegar

½ 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 at howsweeteats.com

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