Description
There’s so much to love in this delightful Asian-inspired salad with California Avocado and a burst of delicious flavor in every bite.
Ingredients
Scale
Ingredients for the vinaigrette:
- 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
Ingredients for the salad:
- 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 1/2-inch pieces
- 1 cup fresh cilantro leaves, optional
- 2 Tbsp. sesame seeds
Instructions
- 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.
Notes
**You can purchase shaved Brussels sprouts at some markets or you can shave them yourself with a sharp knife or a mandolin. To shave, first trim the hard root end from all of the Brussels sprouts and remove any bruised outer leaves. Use a sharp knife or a mandolin to finely slice each sprout. After all sprouts have been shaved, toss gently to separate the leaves. Discard any tough white centers. *** Shredded cabbage can be purchased at most markets in the produce section near the bagged lettuce. You can also purchase a whole cabbage and slice it thinly with a sharp knife, food processor or mandolin.
- Prep Time: 30 mins
- Category: Side