There’s so much to love in this delightful Asian-inspired salad with California Avocado and a burst of delicious flavor in every bite.
By Chris Scheuer
- ½ cup rice vinegar
- ¼ cup canola oil
- 1 tsp. sesame oil
- ½ tsp. sea salt
- ? cup honey
- 1 ½ tsp. fresh ginger, grated or finely minced
- 1 tsp. Sriracha, a chili sauce available in the Asian section of most larger grocery stores
- 3 cups shaved Brussels sprouts**
- 2 cups shredded cabbage***
- 6 green onions, thinly sliced on a diagonal
- ½ cup dried cranberries, roughly chopped
- 3 ripe, Fresh California Avocados, seeded, peeled and diced into ½-inch pieces
- 1 cup fresh cilantro leaves, optional
- 2 Tbsp. sesame seeds
- Combine all ingredients for vinaigrette in a small glass jar. Cover tightly and shake well.
- Place one half of the vinaigrette in a large bowl. Place diced avocado in bowl with vinaigrette and gently stir to coat. This will keep your avocados beautiful and fresh looking.
- Add remaining ingredients except sesame seeds to bowl with avocados. Toss gently. Drizzle with a bit more dressing and toss again. Divide salad among serving plates and sprinkle with sesame seeds. Serve immediately passing extra vinaigrette at the table.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.