Winter Vegetable Salad with Kale, Cabbage, and Thai Lime Dressing

1. Prepare Thai Lime Dressing

In a medium bowl, whisk together the lime juice, fish sauce, and brown sugar until the sugar dissolves completely. Slowly whisk in the sesame oil and extra-virgin olive oil to emulsify the dressing.

2. Sauté Brussels Sprouts

Heat a large skillet over medium heat with a drizzle of olive oil. Add the thinly sliced Brussels sprouts, seasoning with salt and freshly ground black pepper. Sauté for about 8 to 10 minutes until golden brown.

3. Assemble the Salad

In a large bowl, combine the Russian kale, red-leaf lettuce, napa cabbage, and torn basil and mint leaves. Pour the prepared lime dressing over the greens and toss gently. Top with the warm Brussels sprouts and serve immediately.