20 minutes
A vibrant and refreshing winter salad that combines hearty vegetables with a zesty Thai lime dressing.
tablespoons
tablespoons
Light brown sugar
teaspoons
teaspoons
tablespoons
Brussels Sprouts, trimmed and thinly sliced
0 large
to taste
to taste
Russian Kale, coarsely chopped
cups
Red Leaf Lettuce, torn
cups
Napa Cabbage, thinly sliced
cups
Fresh Basil Leaves, torn
cups
Mint, torn
cups
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.
Comments (0)