This salad brings the cabbage family together with finely sliced Napa cabbage and fried Brussels sprouts, giving crunch without carbs.
1 head of romaine, cut into pieces
2 C. Napa cabbage
1 avocado, diced
1 T. green onions, sliced
1 C. Brussels sprouts, halved
2 T. vinaigrette (recipe below)
Oil for frying
Preheat frying oil to 375 degrees.
In a large bowl, combine romaine, Napa cabbage, avocado, and green onions. Drizzle with dressing and toss together. Season with salt and taste for seasoning.
With oil at frying temperature, drop halved Brussels sprouts gently. Make sure they are fully dry before placing them in the oil. This is important for safety to avoid splattering. Be careful when you drop them as the moisture will give off a bit. Fry for about 1 minute until golden brown. Remove from oil, drain, and season with salt. Add over top of salad.
1T. Balsamic vinegar
1 T. White wine vinegar
4 T. Olive oil
In a small bowl, add vinegars. Slowly add in oil while whisking. Season with salt. Taste.