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.
Ingredients
- 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.
The Glutton Diaries 