For the Brussels sprout:
1 teaspoon vegetable oil
4 ounces of brussels sprouts, quartered and halved
For the hot vinaigrette:
1 tablespoon vegetable oil
2 teaspoons of apple cider vinegar
2 teaspoons of hot chili sauce
For the salad:
¼ red cabbage, chopped
2 medium carrots, cut into thin strips
½ medium red onion
Heat the vegetable oil in a skillet over low heat. Add the Brussels sprouts and stir for 30 seconds.
Add the ingredients for the dressing to a small bowl, season with salt and pepper and mix.
Add the red cabbage, cooked Brussels sprouts, carrot strips, red onion, and the dressing to a bowl. Mix until even.