Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and cut in half lengthwise.
Combine brussels sprouts and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 6-8 minutes or until the brussels sprouts are tender. Drain well. Transfer the brussels sprouts to a serving bowl; set aside, and keep warm.
Combine the oil and vinegar; stir with a wire whisk until blended. Add the water chestnuts and remaining ingredients; toss well.
Pour the dressing mixture over the brussels sprouts; toss gently to coat well. Serve warm, or cover and chill 4-6 hours.