1 pound brussels sprouts, shredded with a mandolin, a food processor fitted with the grater disc or box grater
2 cups shredded red cabbage
2 cups shredded carrots
1/2 cup roughly chopped cilantro leaves
1 red chili, thinly sliced
1/3 cup salted roasted peanuts
Juice of 1 lime
1 tablespoon chopped cilantro
1 garlic clove, minced
1 tablespoon creamy peanut butter
1/4 teaspoon kosher salt
Pinch black pepper
1/4 cup olive oil
In a large bowl, combine the brussels sprouts, cabbage, carrots, cilantro leaves, chilies and peanuts.
For the dressing, whisk together the lime juice, cilantro, garlic, peanut butter, salt, pepper and olive until fully combined. Fold the dressing into the salad.