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Slice the shallots very thin, separate and deep fry in oil until crispy, set aside for garnish.
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Place the chili sauce, vinegar, garlic, balsamic and Thai chiles in a small mixing bowl. Mix well and set aside.
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Heat the oil in a large skillet over high heat. Add the Brussels sprout leaves and cook them until they are golden brown and the edges are caramelized, about 2 minutes. (If you deep fry, heat oil to 350° and fry until golden and crisp.)
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Toss the red and green cabbage, pea sprouts, onion, spring mix lettuce and jalapeño in a large mixing bowl. Add the brussels sprouts and the chili sauce mixture. Season with salt and pepper to taste. Garnish with the mint, cilantro and basil.