Ingredients for the vinaigrette:
- ½ cuprice vinegar
- ¼ cupcanola oil
- 1 tsp.sesame oil
- ½ tsp.sea salt
- ⅓ cuphoney
- 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 cupsshaved Brussels sprouts**
- 2 cupsshredded cabbage***
- 6green onions, thinly sliced on a diagonal
- ½ cupdried cranberries, roughly chopped
- 3ripe, Fresh California Avocados, seeded, peeled and diced into 1/2-inch pieces
- 1 cupfresh cilantro leaves, optional
- 2 Tbsp.sesame seedsMix up the vinaigrette. Put salad ingredients in a bowl and mix in the vinaigrette. I replaced the avocado with about 1 cup of cashews.