Skill Level
California Spa Salad
Salad
Brussels Sprouts | 4 Cups | |
Red Cabbage | 1/2 Head | |
Green Onions | 6 | |
Avocados | 3 | |
Cilantro | 1 Cup | |
Dried Cranberries | 1 Cup | |
Sesame Seeds | 4 Tablespoons |
Dressing
Rice Wine Vinegar | 1/2 Cup | |
Canola Oil | 1/4 Cup | |
Sesame Oil | 1 teaspoon | |
Honey | 1/3 Cup | |
Grated Fresh Ginger | 1.5 teaspoons | |
Salt | .5 teaspoon | |
Sriracha | 1 teaspoon |



The recipe does make a lot of dressing but you don’t need to use it all at once, save it and use it for a marinade for fish or chicken.
This salad starts wilting as soon as you add the Dressing so do it right before serving.
California Spa Salad Instructions:
- Mix the Dressing ingredients together by blending everything except he oil add that last in a stream so it blends together and set aside
- Cut the bottoms off the Brussels Sprouts and shred them with either a food processor with a slicing blade on a mandolin.
- Dump into a bowl.
- Do the same for the Cabbage.
- Slice the Green Onions.
- Rough chop the Cilantro.
- Add all the above ingredients to the bowl and throw in the Cranberries and Toasted Sesame Seeds.
- Add the Dressing right before serving and sprinkle some extra Sesame Seeds on top.
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