1. Rinse brussels sprouts and pat dry. Coarsely grate the sprouts over a large bowl, grating the entire sprout except for the root end, which you can discard.

2. Thinly slice scallions and add to the bowl. Finely chop cilantro leaves and add. Add 1/4 cup of the peanuts and mix to distribute.

3. In a jar with a tight-fitting lid, combine vinegar, lime zest and juice, sugar, oil, soy sauce, and hot sauce. Shake well to blend, then pour over the brussels sprouts mixture and toss to coat.

4. Transfer to a serving bowl and garnish with remaining 1/4 cup peanuts. Serve at room temperature or chilled.

Source: Hannaford fresh Magazine, November - December 2012