Yield: 8 Servings
Measure | Ingredient |
---|---|
⅓ cup | Sesame seeds |
½ each | Avocado, peeled, pitted & cubed |
½ each | Fresh lemon juice |
3 cups | Red cabbage, grated |
2 cups | Carrots, grated |
1 cup | Mung bean sprouts |
½ cup | Broccoli stalks, peeled & diced |
½ cup | Cucumber, chopped |
½ cup | Green bell pepper, chopped |
½ cup | Low-fat vinaigrette dressing |
Toast sesame seeds on a baking sheet in 350F oven until light brown, about 5 minutes, set aside.
Squeeze lemon juice over cubed avocado & set aside.
Combine the next six ingredients in a salad bowl. Add sesame seeds & toss with the vinaigrette. Gently mix in the avocado & serve.
"Vegetarian Gourmet" Winter, 1995