Mixed Greens Salad with Thai Lime Dressing Recipe

Mixed Greens Salad with Thai Lime Dressing

Bright and Zesty

This salad is perfect for adding brightness to a plate. Use it to contrast a heavier dish, like roasted meats, or serve it as a main with a good loaf of crusty bread. The key to this salad is slicing the denser brassicas of Brussel sprouts, kale, and cabbage thinly - it keeps the salad lighter.

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Ingredients

Greens

Brussel Sprouts | roasted and sliced thinly

Kale | thinly sliced

Red-Leaf Lettuce | torn

Cabbage | thinly sliced

Handful of basil | de-stemmed and leaves sliced thinly

Handful of Thai Basil | de-stemmed and leaves sliced thinly

Handful of mint | de-stemmed and leaves sliced thinly

Handful of cilantro |de-stemmed and leaves sliced thinly

Dressing

2 tablespoons fresh lime juice

1 1/2 tablespoons Asian fish sauce

1 teaspoon brown sugar

2 teaspoons toasted sesame oil

3 tablespoons olive oil

1-2 thai chilies | adjust for your heat preference

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Instructions

Step One

Preheat the oven to 400 degrees. Toss the Brussel Sprouts in olive oil and roast in the oven until they are nicely caramelized for about 15-20 minutes.

Step Two

Make the salad dressing. In a medium bowl, whisk together all of the ingredients whisking consistently until the mixture is emulsified.

Step Three

In a large bowl toss together the Brussel sprouts, kale, lettuce, cabbage, basil, Thai basil, and mint. Add the dressing. Mix well. Season with salt and pepper. Serve.