i’ve been on a major brussels sprout salad kick lately. first i tried this one, which led me to create this one, and now… this one. as soon as i tried the first salad and realized how amazing thinly sliced raw brussels sprouts are (no, really, i’m serious), i knew i wanted to try a version with shredded chicken, peanuts, cilantro, other good stuff, and some sort of asian-inspired sauce.
aaaand, i was right. this salad turned out to be a crunchy, refreshing, super flavorful pile of amazingness. even my husband, who generally casts a wary eye at all things “vegetable”, proclaimed this the best salad of its kind. in fact, he even ate it twice. let me assure you that “leftover salad” is not usually in his vocabulary. more for me i always say! luckily, this made a pretty generously sized pile of awesome so i was willing to share.
speaking of awesome, the double dressings are both super delicious individually and even better than the sum of their parts when combined. that said, if you’re pressed for time or energy, peanut sauce. peanut sauce is the answer. it’s peanuty, and gingery, and has juuust the right amount of spicy goodness.
i’ve already eaten my way through 7+ servings of this salad over the past few days and now that it’s gone, i’m counting down the days until i can make it again without seeming like a person who is completely obsessed with thinly sliced raw brussels sprouts. too late?
the good news for you is that you probably haven’t just made a brussels sprout salad, which means that you get to make this one right away! i’ll try not to be too jealous as you sit there with a beautifully crunchy and refreshing salad that’s perfect for dinner (or lunch… or breakfast…) on hot summer days.