As I have said many times it is my mission in life to spread the love for brussel sprouts. We eat brussel sprouts all of the time and I am always looking for a new way to make them. We’ve done roasted, mac and cheese, dip, salad and I am sure many more versions. This is my new favorite version.
This is a perfect lunch for me. I can prep all of the ingredients on Sunday night and then just assemble it in the morning. Only takes 2 minutes. I can add anything to it I feel like. It is a great clean out the fridge salad. Other ingredients you could add: cucumbers, peppers, and peas. Seriously, anything you are trying to use up could be thrown into here. It is a great way to eat lots of veggies. I used leftover rotisserie chicken but I think that leftover steak or shrimp would be amazing. It is both filling and full of flavor. It won’t leave you hungry again a couple of hours later.
Brussel Sprout lover for life!
Here is what you’ll need
Remove the stem from the brussel sprout
Thinly slice
Toss with pad thai sauce
Get all of your toppings ready
Best salad ever! And loaded with vegetables!
Thai Brussel Sprout Salad
Ingredients
- 1 lb shaved brussel sprouts
- 4 tbsp pad thai sauce
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1/4 cup green onions
- 1/4 cup chopped peanuts
- 1 chicken breast, cooked and shredded
- lime wedge
- garlic chili sauce
Instructions
- Cut the stem from the brussel sprouts.
- Place the brussel sprout cut side down and thinly slice the brussel sprouts.
- Place in a bowl and fluff the shreds.
- Coat with the pad thai sauce.
- Top with shredded carrots, cabbage, green onions, peanuts, chicken, lime wedge, and chili sauce.