Brussels Sprout Salad

Ingredients

• 1 cup sweet chili sauce, preferably Mae Ploy brand
• 1 cup distilled white vinegar
• 1 clove garlic, minced
• 4 Thai chili peppers, minced
• 2 tablespoons vegetable oil
• 1 pound Brussels sprouts, quartered
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup green cabbage, thinly sliced
• 1/4 cup alfalfa sprouts
• 1/4 cup onion, thinly sliced
• 1 large jalapeño pepper, thinly sliced
• Salt, to taste
• 2 tbsp torn fresh mint leaves
• 2 tbsp cup torn fresh cilantro leaves
• 2 tbsp cup torn fresh basil leaves

Directions

Place the chili sauce, vinegar, garlic, and Thai chili peppers in a small mixing bowl. Mix well and set aside.

Heat the oil in a large skillet over high heat. Add the brussels sprouts and cook them until the cores of the sprouts are approaching golden brown and the edges are caramelized, about 1 1/2 minutes.

Toss the red and green cabbage, alfalfa sprouts, onion, and jalapeño in a large mixing bowl. Add the brussels sprouts and the chili sauce mixture. Season with salt to taste and garnish with the mint, cilantro, and basil.