Description
Asian-inspired salad with creamy avocado, crunchy Brussels sprouts, and a vibrant honey-ginger dressing. A delightful mix of textures and flavors!
Ingredients
Units
Scale
- 1/2 cups (118 ml) rice vinegar
- 1/4 cups (59 ml) canola oil
- 1 tsp sesame oil
- 1/2 tsp sea salt
- ? cups honey
- 1 1/2 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 (710 ml) shaved Brussels sprouts
- 2 cups (473 ml) shredded cabbage
- 6 green onions, thinly sliced on a diagonal
- 1/2 cups (118 ml) dried cranberries, roughly chopped
- 3 ripe, Fresh California Avocados, seeded, peeled and diced into 1/2-inch pieces
- 1 cups (237 ml) 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 half of the vinaigrette in a large bowl.
- Add diced avocado to the bowl and gently stir to coat.
- Add the remaining ingredients (except sesame seeds) to the bowl with the avocados and toss gently.
- Drizzle with a bit more dressing and toss again.
- Divide the salad among serving plates and sprinkle with sesame seeds.
- Serve immediately with extra vinaigrette on the side.
Notes
- For optimal flavor, let the dressing sit for at least 15 minutes after mixing to allow the flavors to meld.
- To prevent browning, add the avocado to the salad just before serving.
- If shaved Brussels sprouts are unavailable, thinly slice them using a mandoline or sharp knife.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10