I absolutely love crunchy Thai salads. Something about them makes you feel like you're not actually eating salad. The downside is they can get really high in calories and fat without you knowing it (a lot of times it's because of the creamy Thai dressings). I wanted to make a Thai-inspired salad that I could feel great about eating, without losing the crunchiness of the salad and the full flavor of the dressing.
A lot of Thai salads use shredded cabbage, but I chose to use shaved brussels sprouts instead of cabbage or lettuce (livin' on the edge over here!). Fresh shaved brussels sprouts give you the crunchiness of cabbage but with a better flavor, in my opinion. I also used shaved carrots, almond slivers and sesame seeds to add to the crunchiness. I dressed it up in a light honey-soy sauce dressing and topped it with chicken to help fill me up. And of course my favorite part - you'll be sitting down to eat in less than 30 minutes. BOOM. It also makes for great lunch leftovers, just saying. Now get those forks up and get going!