This will be a quick post. The inspiration for this recipe came from some food photography I did for the American Heart Association. I styled a kale salad with avocado dressing to accompany an article that urged people to eat more vegetables. I wanted to create a meal that was made almost entirely out of plants – which is where the avocado comes in.
Easily puréed into a smooth texture, avocado is an awesome main ingredient in my salad dressing. Crave the creaminess of ranch? Grind an avocado with a little oil, vinegar, herbs, salt and pepper. However this time, I wanted to have something Asian-inspired. Sesame oil, soy sauce and rice wine vinegar mix with avocado to create a tangy, creamy dressing that pairs well with crisp vegetables.
- 1 avocado
- 1 tbs sesame oil
- 2 tbs soy sauce
- 2 tbs rice wine vinegar
- 1 tbs honey
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrot
Step 1: Take the sliced onion and soak it in a bowl of water. This will reduce the sharpness of raw onion, making the flavor more mild. Massage it in the water with your hand until the liquid turns
Step 2: Scoop the avocado into a food processor. Add the sesame oil, soy sauce, vinegar and honey. Blend until smooth and creamy. Set aside.
Step 3: Drain the water from the sliced onion, squeezing to ensure there is no excess liquid. Mix the onion with the cabbage and carrot. Add the dressing and mix to combine.